If you want to skip making a kurma paste simply use about ⅓ cup canned coconut milk. Grind together coconut, cashews & fennel seeds with a few tablespoons water to a smooth paste. Keep this aside (optionally if using poppy seeds, powder them first. Add coconut and blend to a smooth paste with little water.)

Chop onions & tomatoes finely. Set aside.

Heat oil in a pan. Add the whole spices. Once they begin to sizzle add the onions and green chilies. Sprinkle salt and saute them until golden.

Add ginger garlic paste and fry until it turns aromatic, for about a minute.

Add chicken, turmeric and little more salt. Fry the chicken on a medium high heat until it turns white or pale in color.

Add tomatoes & stir fry until the tomatoes are softened and broken down.

Time to add in chili powder and garam masala. Stir and fry for 3 to 4 minutes.

Add curry leaves or mint and coconut paste (or coconut milk) and yogurt. Stir and fry until the mixture begins to smell aromatic, for 2 to 3 mins.

Pour ½ cup hot water and mix well. Chicken oozes out water as it cooks, so add more hot water as you cook if required.

Cook covered till the chicken turns completely tender and soft. Taste test and adjust the salt. Towards the end add ¼ tsp garam masala. Switch off the stove.

Transfer chicken kurma to a serving bowl. Best to serve after 30 minutes. Garnish with coriander or mint leaves just before serving.