Chicken Curry with Nori

Using kitchen shears or a knife, cut the nori sheets into thin strips or small squares. Set aside. You'll add half to the curry during cooking and the rest for garnish.

Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5-6 minutes. Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.

Add the garam masala, turmeric, cumin, and coriander to the pot. Stir constantly for 30-60 seconds to bloom the spices, making sure they don't burn. If using cayenne, add it now.

Pour in the tomato puree and stir well. Cook for 2-3 minutes until the puree thickens slightly. Add the chicken thighs, turning to coat them in the masala. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned on all sides.

Pour in the coconut milk, chicken stock, and add half of the prepared nori strips. Stir to combine and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened slightly.

Season with salt to taste. If the curry is too thick, you can add a splash of water or stock. Stir in a little extra nori for more umami if desired. Garnish with chopped cilantro and the remaining nori strips before serving.