Powder Cumin seed 1tsp, perunjeerakam half tsp, pepper half tsp, cloves 5, cardamom 2 and cinnamon sticks 3 together. Instead one and a half tsp of garam massala powder can also be used.

Clean the chicken pieces. Mix it with 1 tbs of salt and 2 tsp of lime juice (or half cup of curd) and keep aside for half an hour. Make a paste of the coriander chilly and turmeric powder. Heat oil in a thick bottomed vessel. Add chopped onion, ginger, garlic and green chillies and brown it.

Add the masala paste and fry for a minute. Add the chicken pieces together with the juice that comes out of it. Stir it for about five minutes. If the coconut milk is taken from fresh grated coconut add about 2 cups of the second milk to the curry. Otherwise add about 2 cups of hot water. Cover and cook for about half an hour till the chicken pieces are cooked.

If you like potatoes in the curry, about one and a half cups of potato pieces can be added to the curry half way through. Add the coconut milk and the garam masala powder and curry leaves. If you want more gravy or the gravy is not thick enough dissolve a tsp of corn flour in milk or water and add to the curry and just boil again stirring well and just bring the curry to boil.