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Fennel & Cumin Flavored Chicken


  • 1 kg chicken breast no skin, halved
  • 1 big size onion slice thinly
  • 1 medium size onion use only 1/4 of it
  • 4 medium size shallots red onions
  • 1 heaping tsp minced garlic
  • 2 tsps coriander
  • 1 tsp each fennel and cumin
  • 1 can coconut milk
  • 2 stalks lemongrass bruise
  • 2-3 cm ginger skinned
  • 16 red bird eye chilies
  • 1 tbsp olive oil
  • 1-2 tbsps olive oil
  • water tomato sauce, lemon/lime juice, and seasonings as needed


  • Make paste of garlic, red onion, fennel, cumin, ginger, 1/4 portion of the medium size onion, coriander, and chilies; to make it easier and smoother, add in 1 tbsp olive oil while grinding.
  • Heat 1-2 tbsp olive oil, saute sliced onion until translucent; add in paste and followed with chicken, a sum of water, and lemon grass. Turn chicken to coat.
  • Add in coconut milk, 1/4-1/2 cup tomato sauce, and 1-2 tbsp fresh lemon/lime juice. Add in seasonings, stir well.
  • Let simmer until chicken is well cooked and gravy thickened.
  • Add more chilies when you want it more hotter. Add more tomato sauce for redder color. Add more lemon/lime juice to make it more sour