Measure out all your spices except the amchur—coriander seed, cumin seeds, nigella seeds, turmeric, fenugreek, cardamom, and fennel seeds— into a small bowl and set aside. Then prep your onion, garlic, carrots, sweet potato, and kale, keeping all of them separate. If you're using frozen chicken, this is when you should take it out of the freezer to defrost; then mince your cilantro, if using.

Next, put a large pot over medium heat and add your coconut oil & let it heat for 2-3 minutes. If it starts to smoke or begins to smell different, turn down the heat immediately.

Once it's hot, add your spice mixture and get all the raw spices covered in oil, moving them around before you leave them to cook for a couple minutes, now over low heat.

After 1-2 minutes, add in the onion and let it brown for about 4 minutes, stirring once a minute.

Add the garlic and let it cook for 1 more minute before adding the chicken thighs. If using whole thighs, cook on low for 7 minutes, but if using boneless pieces of chicken thighs, then cook for 5 minutes, until just starting to cook on the outside.

Add in the coconut milk, carrots, butternut squash, and sweet potato, and cover the pot, letting it simmer on low for about 20 minutes.

Add in the kale and cook for 1 more minute, then turn off the heat and stir in the salt and amchur. Serve over rice or with a side of potatoes.