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.