Whole chicken 1, cut into medium size, whole spices, bay leaf 5, star anise 2, cloves 3, cinnamon 3 inch, cardamom 2, pepper corns 7, fennel seeds 2 tsp., onion 3, garlic cloves 12, ginger 2 inch, all chopped, turmeric powder 1/2 tsp., coriander powder 1tbsp., black pepper powder 2 tsp., coconut oil 1/4 cup, curry leaf a sprig, yogurt 1/2 cup, salt to taste, chopped cilantro 2 tbsp.
Heat oil in a wok, drop in whole spices, allow to brown, add onion, garlic, ginger and salt, allow to become tender, add curry leaf, curry powders, sauté for 30 seconds, add the chicken pieces, combine well, allow to cook in low flame, when cooked, add yogurt and allow to thicken the gravy as desired. Adjust salt and add cilantro, mix well. Serve with rice, roti or chapatti.
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