In a wok, heat 2 tbsp coconut oil. Add mustard seeds. As the mustard seeds start to
sputter, add asafoetida, 2 dry red chilies, cloves, and cinnamon stick.
Add chopped onions and cook until golden brown.
Add all the dry spice powders except garam masala. Mix well.
Add boneless chicken breast pieces, some salt and mix well. Add water or chicken stock
if required. Cover and cook for 10 minutes.
Once the chicken is cooked, add coconut cream, garam masala, cardamom powder, and
curry leaves. Cook for another 5 to 7 minutes on low heat.
Temper with coconut oil, red chili, and curry leaves. Serve hot.
