• Heat 2 tablespoons oil in a large frying pan over medium-high heat.
• Add bay leaf, cinnamon stick and cloves. Sauté, stirring, for about 30 seconds.
• Add garlic, ginger and green chilies. Sauté, stirring occasionally, for about 1 minute or until fragrant.
• Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until golden.
• Add ground turmeric, ground fennel, ground coriander and red chili powder. Sauté, stirring, for about 30 seconds or until aromatic.
• Add tomatoes and curry leaves. Sauté, stirring, for about 2-3 minutes or until mushy.
• Add chicken. Stir to combine. Season with salt. Stir fry for 10 minutes.
• Add hot water. Stir to combine. Cook, covered, for about 10-15 minutes or until chicken is cooked through.
• Add coconut milk, garam masala and ground black pepper. Stir to combine. Simmer for another 5 minutes.
• To make the tempering, heat oil in a small frying pan. Add mustard seeds, shallots, red chilies, curry leaves and coconut flakes (if using). Stir fry for 2 minutes or until shallots are browned. Remove from heat. Add to the curry. Stir. Garnish with curry leaves. Serve with your favorite side.

Make This In Slow Cooker:

• Heat 2 tablespoons oil in a large frying pan over high heat. Add chicken, Cook, stirring, for about 5 minutes or until chicken is browned. Transfer to a slow cooker. Add bay leaf, cinnamon, cloves, garlic, ginger, green chilies, onions, ground turmeric, ground fennel, ground coriander, red chili powder, tomatoes, curry leaves, and water. Stir to combine. Season with salt. Cover and cook for 3 hours on high or 6 hours on low or until chicken is cooked through and sauce thickens slightly. Stir in coconut milk, garam masala and ground black pepper. Make the tempering and stir into the curry.

Make This In Instant Pot:

• With the instant pot on sauté mode, heat oil. Fry bay leaf, cinnamon and cloves. Sauté garlic, ginger and green chilies until fragrant. Sauté onions until golden. Stir in ground turmeric, ground fennel, and ground coriander and red chili powder. Sauté for 1 minute. Add, chicken, tomatoes and water. Stir to combine. Season with salt. Cover and cook for 10 minutes. Once pressure is released, open the instant pot. Stir in coconut milk, garam masala and ground black pepper. Turn on sauce mode. Simmer for about 2 minutes. Make the tempering over stove top and add to the curry.