Chicken curry in coconut cream

Sunday is a slow day. All of us sleep in. Breakfast was sourdough crumpets prepared by my better half and junior. Crumpets with mint leaves and chopped onion. Almost like onion oothapam. Yummm. 

Pic credits to my kiddo. It was her idea to have a chicken dish featuring a chicken! Again one of our glass keepsake from Sweden. We saw glass being blown by a glassmith at Skansen, the world's oldest open air museum. This rooster is a venetian murano glass. Murano is a group of islands in Italy connected by bridges, known for glassmaking. This art was born when the Venetian Republic fearing fires destroying their wooden buildings, ordered the furnaces of glassmakers to be moved to Murano.  

Ingredients for the chicken dish are :For marination :Chicken, boneless - 500 gmsTurmeric powder - a pinchChili powder - 1 tspSalt - 3/4 tspApple cider vinegar - 1 tsp
Olive oil - 1 TbspOnion - 2 medium, peeledGarlic - 3 or 4 pods, peeledGreen chili - 2, slitFresh curry leaves - a sprigGinger paste - 1/2 tspChicken masala - 1/2 tspFennel powder - 1 tspTomato - 2 smallCoriander leaves - a few sprigsSaltCoconut cream - 6 to 7 tsp
Wash and clean chicken well. Chop into 2" pieces. Marinate with salt, turmeric powder, chili powder and vinegar for half an hour.Slice onions into thin pieces. Mince garlic. Chop tomato roughly.Heat a saucepan. Add oil. Add onion, garlic, green chili and curry leaves. Stir until the onion starts to brown. Add ginger paste, fennel powder and chicken masala. Add a little oil. Fry masalas for a minute. Add tomato. Close with a lid for a few minutes. Stir.Add marinated chicken. Stir. Close with lid. Cook on low flame for about 10 minutes. The water from chicken will come out. Stir in between. Keep covered until chicken is cooked well.Remove lid. Allow some water to evaporate. But don't let it become too dry.Add coriander leaves. Stir. Add coconut cream. Stir. Cook for another few minutes.Serve hot with chapati or rice.Recipe ref : https://www.alittlebitofspice.com/kerala-chicken-curry-recipe-with-coconut-milk-nadan-chicken-curry