Step 1

In a heavy bottom vessel, add Water and Chicken Bones. Bring to boil.

Step 2

Drain the water. Wash the bone and remove to a plate.

Step 3

In a heavy bottom vessel add Water, boiled Chicken Bone, Coriander Roots, roughly cut Onion, Ginger, Garlic and simmer for 3 hours.

Step 4

Strain the stock to a bowl and keep aside.

Step 5

In a bowl add Coconut Milk Powder, boiled Water and mix well.

Step 6

Strain the Milk and keep aside.

Step 7

Heat Oil in a pan add Black Cardamom, Green Cardamom, Clove, Star Anise, Cinnamon Stick, Stone Flower, Cumin Seeds, Fennel Seeds and saute.

Step 8

Add grated Coconut, chopped Onion, chopped Tomatoes and cook.

Step 9

In a blender, add the above mixture and make a fine paste.

Step 10

In a blender, add Coriander Leaves, Mint Leaves, Spinach Leaves and make a puree. Keep aside.

Step 11

Heat Oil in a pan. Add Black Cardamom, Green Cardamom, Clove, Star Anise, Cinnamon Stick, Stone Flower, Cumin Seeds, Fennel Seeds, Curry Leaves and saute.

Step 12

Add Ginger Garlic Paste, Green Chilli, Onion and Tomato Onion Paste. Cook for some time.

Step 13

Add Red Chilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder, Garam Masala, Salt and cook.

Step 14

Add Mint Coriander Spinach puree and cook for some time.

Step 15

Add Chicken Breasts, Chicken Stock and cook till done.

Step 16

Add Coconut Milk and cook.

Step 17

Remove to a bowl and serve.