Method Steps

1. Step 1: Heat the coconut oil in a deep wok and fry the mustard seeds, fennel seeds, and curry leaves until sizzling loudly.

   Ingredients used in this step:

   • 4 ⁷/₈ ml mustard seeds
   • 29 ⁵/₈ ml vegetable oil
   • 1 curry leaves
   • 4 ⁷/₈ ml fennel seed

2. Step 2: Add the diced white onion, fresh ginger, minced garlic, and green chillies. Sauté until the onions turn golden brown.

   Ingredients used in this step:

   • 1 white onion
   • 3 garlic cloves
   • 50 g fresh ginger
   • 2 fresh chilli

3. Step 3: Toss the chicken breast cubes into the pan alongside turmeric, chilli powder, and ground coriander. Cook until sealed on all sides.

   Ingredients used in this step:

   • 4 ⁷/₈ ml ground coriander
   • 9 ⁷/₈ ml chilli powder
   • 2 ¹/₂ ml turmeric
   • 8 chicken breast

4. Step 4: Pour in the coconut milk, cover with a tight lid, and simmer on low heat for 20 minutes until the chicken is tender and sauce is thick.

   Ingredients used in this step:

   • 400 ml coconut milk