• Heat 2 tablespoon oil over medium-high heat in a large saucepan or dutch oven.
• When oil is very hot, add mustard seeds and immediately cover the pan, allowing the mustard seeds to pop.
• Lower heat to medium and remove cover. Add bay leaf, cinnamon, cloves, cumin seeds, and curry leaves.
• Immediately add onion, garlic and ginger; fry well until deep golden brown. Lower the heat if necessary, to make sure onions caramelize and don't burn. Stir frequently. This process can take up to 20 minutes.
• Add remaining 1 tablespoon oil, then add tomato paste and fry, stirring frequently.
• Cook until the oil separates and the mixture becomes paste-like, about 5 minutes; Add a bit of hot water if the mixture starts sticking to the bottom of the pan.
• Stir in coriander, turmeric, black pepper, chili powder, paprika, salt, and fennel seeds (if using). Fry briefly till fragrant, about 20 seconds. **
• Increase heat to medium-high and add chicken and potatoes (if using) and stir to coat.
• Fry until chicken pieces lose their pink color and start to lightly brown.
• Stir in hot water and chicken stock, cover, and cook. Simmer for 20 to 30 minutes or until chicken is cooked and potatoes are soft, stirring occasionally. If curry is too thick or sticks to the bottom of the pan, add some more broth or water as needed.
• Stir in garam masala and heat through.
• Remove from heat and garnish with chopped cilantro.

Optional

• In a separate small frying pan, heat coconut oil. Add curry leaves and fry for a couple of seconds. Drizzle over curry. You may instead drizzle plain coconut oil on the curry for extra flavor.