Ingredients :

Preparation :

• Crush cinnamon, cloves and cardamom using a mortar and pestle.
   
• Heat 2 tbsp of coconut oil in a clay pot or a heavy bottomed pan and add the crushed spices.
   
• Heat the spices for a minute and then add chopped tomatoes, finely chopped ginger and 1 sprig of curry leaves. Stir and cook till tomatoes soften.
   
• Add chilly powder and coriander powder and heat the mixture for a minute.
   
• Add turmeric powder, salt, chicken pieces and enough water to cover the chicken pieces. Stir well and cover and cook till chicken is half cooked.
   
• Using a blender, grind freshly grated coconut to a smooth paste. Reduce the heat to low and add this paste to the chicken and stir well. Cook on medium-low till chicken pieces are completely cooked and the gravy has reduced to the desired amount.
   
• To garnish - heat 2 tbsp of coconut oil in a small skillet. Once the oil is really hot, add mustard seeds and let it pop(cover with splatter screen). Turn off the heat and add dried red chillies cut in halves and 1 sprig of curry leaves and mix well.
   
• Add the garnish immediately to the chicken curry, mix well and keep covered to make sure the curry is infused with the flavor of the garnish.
   
• Serve hot with rice or roti.