Trim chicken thighs, if needed. Slice into bite sliced pieces, place in a medium or large plastic zip baggie. Set aside.

In a small bowl, combine yogurt, lemon juice and all of the remaining ingredients from the “chicken” section of the ingredients.

Pour mixture into the zipper baggie, seal, and agitate to distribute the marinade all over the chicken.

Chill for at least 2, but ideally 8 hours.

a medium-large heavy pot, sautee chopped onion and Serrano pepper in the olive oil and butter, until onion is tender but NOT caramelized.

Add bay leaf, cardamom pods, cloves, star anise, garam masala, cumin seeds, and crushed chilies, continue cooking until fragrant.

Add tomato paste, cook for another minute.

Add chicken - marinade and all - to the pan, cook until chicken is browned (cooked!) on all sides.

Add lemon juice and chicken broth, stir well to combine.

Simmer on medium heat for 10 minutes.

As the chicken is simmering, prepare your “rice”

Drain and rinse the konjac noodles VERY well - at least a minute of rinsing under cold water. Drain well.

Chop noodles into “basmati rice” length pieces, then transfer to a large nonstick pan.

Cook over medium heat until all visible liquid is dried up. Once your noodles are quite dry, remove from heat and set aside.

Once chicken is cooked all the way though, season curry with salt and pepper, to taste.

Turn heat down to low.

Sprinkle cilantro and mint over the curry, then top with the dried konjac noodles.

Place a well fitting lid on the pot, allow to steam on low heat for 20 minutes.

Serve with lemon slices and raita.