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Prepare the spice mix by roasting 2 tbsp fennel seeds, 1 tbsp black peppercorns, 2 star anise, 5-6 green cardamoms, and 2 inches of cinnamon sticks, then crush them
Heat 4-5 tbsp coconut oil in a pan and add ½ tbsp fennel seeds, 1 inch cinnamon, ½ tbsp black peppercorns, and 3-4 cloves
Add 2 sliced onions and sauté until golden brown
Add 10-15 curry leaves and cook briefly
Add 2 tbsp ginger and garlic paste and mix well
Add 1 tbsp Kashmiri red chilli powder, 1 tbsp turmeric powder, 2 tsp cracked black pepper, and 2 tbsp coriander powder
Add 450g chicken pieces and cook until partially done
Add 3 chopped tomatoes and 2 tbsp prepared spice mix
Add 2 sliced green chillies and julienned ginger
Pour in 1 cup coconut milk and add warm water as needed
Simmer on low heat until chicken is tender and gravy is well infused
Season with salt to taste
For the final tadka, heat 3 tbsp coconut oil and add ½ tsp black mustard seeds
Add 2 chopped pink shallots and 10 curry leaves, then pour over the curry
Garnish with sliced coconut and serve hot with appam, puttu, or Kerala parotta