Chicken Curry

Oil - 3 tbsp

Cinnamon - 1 stick

Cloves - 4

Cardamom - 4 pods

Peppercorns - 1 tsp

Onion - 1, chopped

Green Chillies - 4, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1, chopped

Turmeric Powder - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Fennel Powder - 1 tsp

Chicken - 2 lb

Coconut Milk - 1 cup

Salt, to taste

Cilantro, for garnish

Heat the oil in a pot. Add the whole garam masala to temper.

Sauté the onion and green chillies until they become translucent.

Add the ginger garlic paste and sauté until the raw aroma disappears.

Add the chopped tomatoes and cook covered until they soften.

Season with turmeric, chilli, coriander, and fennel powders; sauté for a few minutes until the raw smell of the spices fades.

Add the chicken along with the coconut milk, 1 cup of water, and the required amount of salt. Cook covered for 20 minutes.

Remove from heat and garnish with cilantro.