Grilled Kerala Chicken Curry

Method

1. Start by prepping your yellow onion, garlic, fresh ginger so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fennel bulb and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the chicken curry and let it grilled, undisturbed, so it takes on real color before you stir.
4. Fold in the coconut milk and season generously; give everything a minute to come together.
5. Pour in the crushed tomatoes, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a grating of hard cheese right before serving.
7. Plate it up while hot and pass extra at the table.