Heat coconut oil in a
deep non-stick pan and add green cardamom, cloves, black pepper corns, star anise, cinnamon, bay leaf, fennel seeds, onions, ginger, garlic, green chillies, curry leaves and salt and saute till fragrant.
Add carrot and
chicken pieces and mix. Add water and thin extract of coconut milk and cook it for 10 to 12 minutes.
Once the chicken is
cooked, add potato cubes and mix.
Mix together thick
coconut milk, garam masala powder, cumin powder, salt and dried fenugreek leaves, add to the pan and mix well.
Add coconut cream
and mix well. Transfer into a serving bowl and serve hot with appams.