Heat oil in a pan in medium flame and splutter Fennel Seeds and Curry Leaves.
Add finely chopped Onions and Green Chillies.
Saute them until Onions turn translucent.
Add Turmeric Powder, Red Chilli Powder to the above and fry for a while in a very low flame.
Add finely chopped Tomatoes and saute it until tomatoes are well cooked and oil separates from the masala.
Add Chicken Pieces and give a quick stir.
Sprinkle some water, if required.
Cover and cook until the Chicken Pieces are done.
Grind Coconut with Garlic Cloves into very fine & thick paste.
Add this to the Masala along with Salt and mix well.
Allow it to boil in very low flame for few minutes or until the raw flavour goes.
Beat the Eggs slightly and add them into the masala.
Scramble the eggs in the masala stirring it continuously in a very low flame for 3-5 minutes.
Garnish it with chopped Coriander Leaves.
Serve Hot along with Parottas, Chappathis or Rotis.
Do not add water while cooking Tomatoes.
Grind the Coconut Paste with less water into a fine and thick paste.
Cooking the masala in a very low flame enhances the flavour.
When eggs are added into the masala it tends to give out some water.
If preferred can add more eggs.
Make sure its scrambled finely in low flame for 3-5 minutes.
This is to ensure that any water in the masala is well absorbed and there is no raw flavour of the egg in the Gravy.
This Gravy can be cooked without Chicken too.
Adjust the amount of spices to your preference.
Serve this gravy hot and reheating wouldn't be a good idea.
So prepare what's necessary for a serving.
When they are cooked through, add in the eggs, stirring until the eggs are set. My husband is shoveling out my truck because, although a snow storm was hittingduring the night, I forgot to not park it in the street before we called it a day