clean and cut chicken in to medium pieces.wash well.drain water,keep aside
dry roast cinnamon,pepper ,cloves and cardamom.then transfer to a mixer .grind well and make a fine powder.then add all masalas in to the same pan ;dry roast until pleasant smell comes.
transfer this dry roast masala powder in to the same mixer ,add 3 teaspoon water grind well along with spices powder.make a smooth paste.
add salt and grounded paste to chicken pieces mix well.cover with a tight lid.keep in refregerator for 30 minutes
heat oil in a pan add curry leaves ,saute well. then add thinly sliced onion.saute till onion become light golden.then add ginger and garlic ,saute till raw smell goes.then add marinated chicken pieces.saute well for 10 minutes.
then add thin coconut milk,and green chili.
cover with a lid and cook in a low medium flame for 15 minutes
once chicken cooked well, add fennel powder and fist coconut milk.cook for few minutes; when it starts boilingremove from fire.add 1/2 teaspoon lemon juice in to it mix well.
heat i teaspoon oil in a pan add mustard seeds.when it starts splutterind add curry leaves.fry well and pour this in to the curry, serve hot with chapati or appam