In a cooker heat oil, add fennel seeds, pepper and cinnamon. After it splutters add coconut and roast till aromatic. Next add onion and tomato cook till soggy.

Transfer to a blender and grind to fine paste adding little water. Set aside.

To the same cooker add oil, ginger garlic paste, onions and curry leaves. Saute till golden brown.

Next add green chillies, tomatoes and cook till mushy.

Now add the mint and half coriander leaves. Mix well and add turmeric powder and coriander powder.

Followed by red chilli powder, the ground masala and salt. Mix till oil separates and raw smell disappears.

Then add garam masala, potato and chicken. Mix well.

Add enough water and cook for 3-4 whistles.

Allow steam to escape and garnish with remaining coriander leaves.