Season chicken strips with all the ingredients listed for chicken seasoning. Season chicken for some couple of hours or overnight, in the fridge. When ready to cook, let it come to room temperature.
In a heavy based pot, heat up the 2 table spoons of vegetable oil. Add all the seeded spices ( cardamom, fenu greek, fennel and mustard seeds), as soon as it starts to pop, add the following spices cumin, curry leaves and turmeric powder. Fry for a minute or until the flavours are released.
Add the seasoned chicken strips together with all its seasoning. Stir to evenly coat the chicken.
Add the onions , garlic, ginger, black pepper, Kashmiri powder & salt. Stir to coat and steam for 5minutes. Cover the pot to let the steam cook the chicken and flavours to infuse.
Add the chopped tomatoes, stir and cover to simmer on a gentle heat. It’ll take about 40 minutes to cook and develop the flavours. Add salt to taste and add the fresh coriander.
To finish off the curry, heat up the coconut oil in a separate pot, add the curry leaves and chillies. Fry for just about a minute or just when the chilli seeds begin to pop.
Serve the curry and drizzle with the chilli oil. Garnish with more fresh coriander.
Enjoy curry sauce with naan bread or rice.
