clean and cut chicken in to medium size pieces,wash well, drain water and keep aside.
heat a pan and dry roast coriander powder,chili powder,and turmeric powder(you will get a dark color and pleasant aroma.be careful don’t burn the powders).once done immediately transfer to a bowl and let it cool.
then add this roasted masala and salt to the chicken pieces, rub well with your fingers.cover with a lid and keep it in the refrigerator for 30 minutes.
Mean time clean and thinly slice onion,peel and quarter potatoes,chopginger and garlic,keep aside.
now dry roast fennel seeds,cardamom, cloves and cinnamon stick,add to a processor grind well and make fine powder.keep aside.
grate coconut and get two extractions(add little warm water to the grated coconut slightly grind it squeeze well and get first extraction,then add little more warm water to the coconut ,squeeze it well and get second extraction)
heat oil in a curry vessel,add thinly sliced onion saute well untilonion become soft.
now add chopped ginger and garlic saute well until onion become golden brown
now add marinated chicken pieces and saute well for 5 minutes.
then lower the flame add second extract of coconut milk and little water. cook in a low flame until chicken cooked half(we are adding coconut milk so cook in a low flame,stir in between otherwise it may curdle).
now add spices powders (powdered fennel ,cardamom, cloves and pepper powder) and potatoes.cook in a low flame.stir in between,cook until chicken and potatoes cooked well and gravy is fairly thick.
now add thick coconut milk cook for few more minutes,check salt consistency add more if needed.switch of the stove.
heat oil in a pan add curry leaves and chopped shallots.stire until shallot become golden brown.add this to the curry.cover with a lid