Kerala style chicken stew

500 grams chicken
2 tosp coconut oil
1 teaspoon black pepper
3 to 4 green cardamom
Two cloves
Half inch cinnamon
1 tsp fennel seeds
7-8 garlic cloves
1 inch Ginger
3 to 4 green chilies
1 onion sliced
1 cup carrots, potatoes and peas
1 cup thin coconut milk
1/2 cup thick coconut milk
1 teaspoon garam masala
1 teaspoon black pepper powder

For the tadka or tempering
1 tbsp coconut oil
1/2 tsp mustard seeds
Hand ful of curry leaves a
Handful of Pearl shallots or small onion

in a Kadai or deep bottom dish add coconut oil and temper, the whole spices, add ginger garlic, green chilies, curry leaves followed by onion Add the chicken and sauté it well. once the chicken changes colour, add the thin coconut milk. Cover and cook for 15 minutes.
Once the chicken is cooked, add the thick coconut milk, garam masala powder and black pepper powder.

now for the tempering or tadka. In a small pan, add coconut oil, mustard seeds a handful of curry leaves, and handful pearl shallots or onions. Let the mustard seeds crackle and then pour it over the stew and mix well.
You can also fry some cashew nuts  and add to the dish.