Step 1

Marinate chicken with chilli powder, salt, turmeric, pepper and garam masala. Keep aside until you prepare the rest.

Step 2

On a low flame dry roast coriander seeds, cloves, cinnamon, cardamom, pepper and red chilies until they begin to smell aromatic.

Step 3

Remove them to a plate and roast fennel seeds along with cumin until both turn aromatic.

Step 4

Blend all of these to a fine paste with little water. You can also make a fine powder and use.

Step 5

Heat coconut oil in a pan, add onions and fry till they turn golden.

Step 6

Add ginger garlic paste and fry till the raw smell goes off.

Step 7

Add chicken and fry on a slightly high flame till it turns white in color, for about 3 to 4 mins.

Step 8

Then add the ground spices or kerala masala & mix well.

Step 9

Cover and cook on a low flame till the chicken is tender.

Step 10

Keep stirring in between for even cooking.

Step 11

Optional - If using tomatoes, then add at this stage and cook further until the tomatoes loose the raw flavor.

Step 12

If needed add ¼ cup water. I did not use additional water, the moisture in the chicken and was enough to cook.

Step 13

Pour the coconut milk. Mix well. If using tinned coconut milk, shake it well and then use.

Step 14

When the coconut milk begins to bubble cover and simmer for 5 mins. Check salt and adjust as needed.

Step 15

Heat a small pan with coconut oil and fry onions till they turn pink. Then add curry leaves and red chili. When the leaves turn crisp.

Step 16

Pour this over the curry.

Step 17

Serve it with rice, roti or paratha.