Chicken curry Malabar

Ingredients	For 6 to 8
Chicken	1 (about 1.5 kg)
Coriander seeds	10gms
Red chillies	3 to 4
Coconut	1
Potatoes	500gms
Curry leaves	2 springs
Peppercorns	6
Turmeric	¼ tsp
Cinnamon	3 to 5gms
Cloves	3 to 5gms
Cardamoms	3 to 5gms
Fennel	3 to 5gms
Oil (coconut)	15ml
Small onion	5gms
Mustard seeds	a pinch
Salt	to taste
Ginger	5gms
Tempering:
Fat	15ml
Red onion	5gms
Cinnamon	a small piece
Cloves (optional)	6

Clean and joint chicken. Roast chicken, red chillies, peppercorns, turmeric, cinnamon, cloves and cardamoms. Powder fine and grind to a smooth paste with fennel. Peel and slice onions. Peel and quarter potatoes. Peel and slice ginger. Grate coconut and make three extractions. Heat up oil. Fry small onion sliced and mustard seeds. When seeds splutter add ground paste, chicken pieces sliced onions and curry leaves. Saute for 3 to 5 minutes. Add salt, cover and cook on slow fire till chicken is nearly done. Add third extraction of coconut milk, potatoes and ginger. When potatoes are cooked, add second extraction. Cook till gravy is fairly thick. Add first extraction of coconut milk, bring to boil and remove. Heat fat for tempering. Add sliced onion (small) and slightly crushed cinnamon and cloves; when onions brown, pour over curry. Mix well.