- Sorte garlic and sliced shallots untill brown
- Add chicken, add water, put salt, let it boil in slow fire
- When the chicken half boiled add coconut paste
- Add garam masala and fennel powder when its done
- Add coconut milk and check salt.
- Remove the chicken pieces and keep aside, and take out 60percent of the gravy, put coriander leaves curry leaf paste To remaining gravy and let it cooked in a slow fire for two minuits..
- Pore two gravies in the same time in to the plate from both sides.. and arrange removed chicken pieces on top of the gravy.. you can have it with traditional kerala pathiri