Marinate chicken with salt, black peppercorns, cumin and fennel for 15 minutes.
Heat oil, deep fry chicken and keep aside.
Sauté all blended ingredients with the remaining oil until fragrant for 10 minutes.
Add chicken, stir continuously for 5 minutes.
Then pour in the coconut milk. Bring to a boil, then simmer for 45 minutes until chicken is cooked and gravy has thicken.
Lastly, season with rock salt.
Note (measurement spoon):
1 tsp (full) - 5g
1 tbsp (full) - 10g
1 tbsp - 15ml