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Recipe

Ingredients

	500 grams	Chicken , cut into pieces
	1 tablespoon	Coconut oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Fennel Seed
	2	Cinnamon stick
	4	Clove
	2	Cardamom , green pods
	2	Green Chili , slit
	1	Onion , sliced
	1	Tomato , chopped
	1 teaspoon	Ginger-garlic paste
	1 teaspoon	Turmeric powder
	1 teaspoon	Coriander powder
	1/2 teaspoon	Black pepper powder
	1 cup	Coconut Milk , thick
	1 sprig	Curry Leaf
	—	Salt , to taste

Instructions

1. 1 Heat coconut oil in a pan over medium heat.
2. 2 Add mustard seeds and let them splutter.
3. 3 Add fennel seeds, cinnamon sticks, cloves, and cardamom pods. Sauté for a few seconds.
4. 4 Add green chilies and sliced onions. Sauté until the onions turn golden brown.
5. 5 Add ginger-garlic paste and sauté until the raw smell disappears.
6. 6 Add chopped tomato and cook until it becomes soft.
7. 7 Add turmeric powder, coriander powder, and black pepper powder. Mix well.
8. 8 Add the chicken pieces and salt. Stir to coat the chicken with the spices.
9. 9 Pour in the thin coconut milk and bring to a boil. Reduce the heat and let it simmer until the chicken is cooked through.
10. 10 Once the chicken is cooked, add the thick coconut milk and curry leaves. Stir well and cook for another 2-3 minutes.
11. 11 Remove from heat and let it rest for a few minutes before serving.