Curry and Coconut Chicken over Indian Spiced Potatoes and Cabbage

This is a very flavorful dish and is always a hit at our house!  The chicken and potatoes can be made and served separately to accompany other meals or sides if you wish.
Serves about 4 people
For Chicken Saute:
3 Tbsp olive oil, divided
1/2 lb chicken thighs, about 3 thighs (preferably organic - much more flavorful!)
1/2 medium onion, diced
1/2 bell pepper, diced (you can substitute other veggies here too, be creative :)
3 cloves of garlic, diced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp curry powder
2 tomatoes, diced with juices
2 Tbsp shredded coconut, unsweetened 
1 cup water or broth for simmering
1/2 tsp each salt and pepper, divided (or to taste)
1 Tbsp flour

Preheat oven to 400F.  Rub chicken thighs in 1 Tbsp olive oil and season with about 1/4 tsp each salt and pepper, bake for about 15 minutes then set aside to cool. Dice thighs into about 1/2 inch cubes once cool enough to handle. Meanwhile, in remaining olive oil saute onion and pepper or other veggies over medium heat until tender, about 5 minutes then add garlic for 1 more minute.  Add cumin, coriander and curry then stir for another minute to saute spices.  (If you have cumin and coriander seeds, then by all means toast and grind them for this recipe - it will add a lot!) Add tomatoes and simmer for about 10 minutes.  Add cubed chicken thighs, and about 1 cup of water or broth. Cover and let simmer about 20 minutes. Remove cover and add remaining salt and pepper (to taste) and coconut, simmer another minute.  Then add flour to the pan, whisk to disperse well, simmer to thicken a couple minutes then turn heat to low.

For Indian Spiced Potatoes and Cabbage:
3 Tbsp vegetable oil
1 tsp mustard seeds
1/2 tsp turmeric
1/2 onion, sliced
2-3 medium potatoes, sliced and diced
1/4-1/2 medium sized cabbage, sliced
1/4 tsp salt (more or less to taste)

Heat the oil in a skillet (with tall sides preferably) over med/med-high heat.  Once hot, add the mustard seeds and allow to sputter, use splatter guard or partially covering lid to prevent airborne seeds.  Once seeds stop sputtering and they turn dark (but not burnt), add turmeric and saute 1 minute.  Add onion and saute for another 2 minutes then add potatoes, cabbage and salt.  Stir well and cover to steam/roast veggies, stirring every few minutes to prevent sticking to bottom of pan.  Veggies should be tender after about 10 minutes. Add more salt if desired.

Plate potatoes and cabbage on bottom, covered with the saucy chicken and serve with some warm naan.  Yummy! Enjoy!