Lingkan Reang
Grind coconut and fennel seeds into a fine paste and set aside.
Heat oil, saute cinnamon, bay leaf, and cardamom, then add onions and curry leaves.
Add salt, turmeric, and saute until onions are golden.
Stir in ginger garlic paste and chicken masala, saute for a minute.
Add tomatoes, cook until soft, then toss in chicken and mix well with the masala.
Add water, bring to a boil, cover, and simmer for 30-35 minutes.
Stir in coconut masala, simmer for 15-20 minutes.
Garnish with coriander, and serve with rice.