Heat 30 g coconut oil in a pan and sauté 150 g sliced shallots until golden brown.
2
Add 30 g ginger-garlic paste and sauté for 1 minute until fragrant.
3
Add 750 g chicken pieces, 5 g turmeric powder, 10 g chili powder, 15 g coriander powder, 5 g fennel powder, 5 g pepper powder, and 10 g salt. Mix well.
