Madurai Chicken Curry

1.Heat the vegetable oil in a large pot over medium heat.

2.Add the mustard seeds and let them splutter, then add the cumin and fennel seeds, stirring for about 30 seconds until fragrant.

3.Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.

4.Stir in the ginger-garlic paste and green chilies, cooking for another 2-3 minutes until the raw smell disappears.

5.Add the chopped tomatoes and cook until they soften and break down, about 5 minutes.

6.Sprinkle in the turmeric powder, red chili powder, coriander powder, and salt, mixing well to combine with the onion-tomato mixture.

7.Add the chicken pieces to the pot, stirring to coat them in the spice mixture. Cook for about 5-7 minutes until the chicken is browned.

8.Pour in the coconut milk and add the curry leaves. Bring the mixture to a gentle simmer.

9.Cover the pot and let it cook for 20-25 minutes, stirring occasionally, until the chicken is tender and the flavors meld together.

10.Finish by stirring in the garam masala and adjusting salt to taste. Simmer for an additional 5 minutes.

11.Garnish with fresh coriander leaves before serving.