Chicken - 1/2 kg (Medium-sized pieces)
Garlic pods - 7 or 8
Ginger - 1 medium size
Jeera - 1tbsp
Green chilli - 1 (cut lengthwise)
Turmeric powder - 1/4tsp
Chilli powder - 3/4tsp
Coriander powder - 1tsp
Whole Black pepper - 1/2tsp
Cinnamon - 1 (1/2", broken)
Cardamom - 1
Cloves - 3 small
Water - 2 cups
Salt - as required
Oil - 2 tbsp
Grated Coconut - 1 cup
Grind garlic,ginger,jeera,pepper,cinnamon 1/2,clove 1 and some water & make it as a thick masala paste.Keep aside.
Grind the coconut.Add some water & again grind it well as a thick paste.
Cut and wash the chicken with 1/2tbsp of turmeric powder & keep aside.
Heat 1 1/2 tbsps of oil in a cooking vessel. Add cloves,cinnamon,cardamom and fry it.
Add the onions,curry leaves,& green chilli and saute till they turns transparent.
Add the ground paste and saute further for another 3-4 minutes on medium heat.
Add tomatoes and let it cook for 3 minutes. Add coriander pwd, turmeric powder & red chilli powder and combine well and fry for another 1 minute.
Then add the chicken,stir it well and add salt & some water.Close the lid and cook till chicken pieces are soft and you get the desired curry consistency.
Once the chicken has cooked, add the coconut paste into it and cook it for 5 to 7mins on medium flame.
Garnish with fresh coriander leaves.
Serve it with rice or chapathi.
Adjust the green chilli, red chillipowder and pepper corns according to your spice level.