Indian Spiced Chicken Curry

So the recipes I found on this dish called it "Sri Lankan Chicken Curry". But as I dug deeper, many people disagreed with that label and swore it was Indian. Call it what you want. This is my version:

• 1-2 chicken breasts, cut into bite-sized pieces
• 5 garlic cloves, chopped
• 2-3 tbsp ginger, finely grated
• 1 onion, chopped
• 1 tbsp butter
• 1/4 tsp fenugreek seeds (native to Asia & Southern Europe, the seeds are bitter and used most often in curries)
• 1 tsp tumeric or yellow curry mix
• 1 tsp coriander
• 1 tsp ground cumin
• 1/2 tsp ground fennel
• 2 tsp paprika
• 1 tsp paprika
• 1 tsp salt
• 2 tbsp white wine vinegar
• 1 tsp cardamom
• 1 cinnamon stick
• 1 stalk lemongrass
• 3/4 cup zucchini (cut into chunks)
• 1/2 cup chopped carrots
• 1 can coconut milk
• a spoonful (or so) of flour

Heat butter.

Fry fenugreek seeds until they start to brown (which happens fast, so watch closely).

Add onion, garlic & ginger & heat until onions are golden & soft.

Add tumeric, coriander, cumin, fennel, paprika, salt & vinegar. Stir well.

Add chicken & stir over medium heat until fully coated with spices.

Add cardamom, cinnamon stick, lemongrass & chopped veggies.

Cover and cook on low for 40-50 minutes.

Add coconut milk (do not cover after adding the coconut milk).

Stir flour with a bit of broth or water and stir it in while the sauce is still boiling. Remove cinnamon & lemongrass.

Taste & add salt, spices or lemon juice to taste.

Serve over jasmine or basmati rice (frankly I can't tell the difference between the two).