1 T oil or ghee 4 boneless skinless chicken breast halves, cubed 1 pinch fennel seeds 1 T cumin powder (roasted, if possible) 1 can coconut milk 1 small onion, diced 1 t turmeric 1 t coriander powder 1 or 2 Bay leafs
Heat oil or ghee, add fennel seeds. If they pop, oil is hot enough. Sautee onions for about 5 minutes, or until soft. Add spices, sautee for 1 minute. Add chicken pieces, fry until cooked thoroughly. Add coconut milk, simmer for about 5 minutes. Garnish with Bay leaf and serve.