This is a creamy chicken curry with tender chicken pieces cooked with fragrant fennel and simmered in coconut.

Ingredients

2 lbs chopped chicken with bones
1 small onion chopped lengthwise
2 small diced tomatoes
1 tbsp of ginger and garlic paste
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tbsp fennel seeds
3 tbsps coconut or avocado oil
A handful of curry leaves.

Ingredients for grinding

1/4 cup of unsweetened desicated coconut, or fresh or frozen coconut
1 tsp fennel seeds.

Recipe

Grind the ingredients under “Ingredients for grinding” section and keep aside.

This recipe can be cooked in an instant pot, pressure cooker or stove top. If cooking in instant pot, set on sauté mode and add the oil. Once the oil heats up add the fennel seeds and let them bloom. Add the curry leaves. Same method for pressure cooker or a stove top pan.

Add the sliced onions and saute a bit, then add the ginger garlic paste. Sauté till the onions become transparent. Add 1/2 a tsp of salt, followed by the tomatoes. Stir till they become soft. Add the turmeric, red chilli powder and coriander powder. Saute till oils are released from the spices.

Add in the chicken and and mix up with all the spices. Pour in a couple of cups of water. And another spoon of salt. Close and cook for 7 minutes in instant pot. 7 minute after the first whistle in pressure cooker and till chicken cooks on the stove top. Once the chicken is cooked. Add the ground coconut paste and bring the curry to boil for a minute. Switch off and add finely chopped cilantro. This can be paired with rice, millets, dosai or idli.