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Saute onions, garlic, and jalapeno in butter lightly until softened. Add turmeric, coriander, fennel, paprika, cayenne, curry powder, cinnamon, and nutmeg. Saute for 2 minutes. Pour in coconut milk and broth and simmer for 10 minutes. Add chicken and let simmer for 20 minutes. Meanwhile cook the popadums. Fry them in oil until crisp. You make bake or broil them as well. Season chicken with lemon and salt. Break popadums over over individual bowls of curry and serve.
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