Chicken Keema Mattar

Ingredients
1 lb minced chicken
1 medium onion chopped
3 cups shredded cabbage
1 cup peas (cooked or frozen)
1 tablespoon ginger garlic paste
3 chilies chopped
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1 teaspoon garam masala
3/4 tablespoon of fennel powder
Salt to taste
2 tablespoon cooking oil
Cilantro to garnish

Method
Heat oil in a pan and add fennel powder followed by onion. Sauté for few minutes until golden brown then add the chilies and ginger garlic paste. Fry for couple minutes and then add chili powder and turmeric powder and the shredded cabbage. Mix well and let everything cook completely. When the cabbage is wilted and cooked to half its original quantity add the minced chicken to the pan and incorporate well with the veggie mix. Use the spatula to break the chicken in to smaller pieces and keep stirring to evenly cook all sides. This should take anywhere between 10-12 minutes. Then add the garam masala powder to the chicken and veggie and mix well. Reduce the heat and slow cook the chicken until it is done. Add peas 5 minutes before taking the chicken off the heat and mix well.
Garnish with cilantro  and serve hot with parotta. Alternatetively, cool the keema and stuff it into paratas for tasty keema parata.