Heat up a frying pan with the ghee and fry
the fenugreek and curry leaves until they are brown. Add garlic, ginger,
onions and fry gently until onions are soft and golden. Add in the
chili, cilantro, turmeric, cumin, paprika, fennel, vinegar, and salt to
taste. Stir well.
Add the chicken pieces and stir over
medium heat until the chicken is well coated with the spices.Add whole
spices, lemon grass, tomatoes and cook, cover with a lid over low heat
for about 40 minutes. Add the thick coconut milk and more salt if
necessary. Squeeze some lemon juice.
After adding the thick coconut milk, do
not cover with a lid. Serve with steamed white rice and other
accompaniments to make a great meal.