• Lightly roast the whole spices listed under Masala- Cinnamon,cloves,cardamom,cumin,fennel seeds, peppercorns,chillies & Coriander on low flame till an aroma rises out of them and the coriander seeds toast.Set to cool.Grind to a fine powder.
  2 Cinnamon Sticks, 6 Cardamom Pods, ½ teaspoon Cumin, 1 teaspoon Fennel Seeds, 1 teaspoon Black peppercorns, 4 Red Chillies, ¼ Cup Coriander Seeds, 6 Cloves
• Make a paste of the Ginger,Garlic and Chilli.Alternatively use 2 tablespoon ginger garlic paste with chilli slight across the Center.
  6 Garlic Cloves, 1 Inch Ginger, 1 Green Chilli
• Heat a heavy pot.Add the coconut oil.
  2 tablespoon Coconut Oil
• Spoon in the onions and cook till translucent.Next,Add the ginger garlic chilli paste.
  3 Onions- Chopped
• Cook for about 1-2 minutes.
• Sprinkle in the Dry Masala and roast the onions and masala for about 3-4 minutes.
• Now add the chicken and mix well.Coating the Chicken with the onion masala.
  1 Kg Chicken on the bone- Cut into medium size, 1 teaspoon Turmeric, Salt to Taste
• Add the Salt & turmeric too.
• Cook and brown the chicken for 5-10 minutes.
• Pour in the 3 cups of thin extract.Cover and simmer for 20-25 minutes.
  3 Cups Thin- Coconut Milk- second extract**
• Add the thick coconut milk,Stir the curry well and let it cook open for 5 minutes.If you want to thicken the gravy cook on high flame for a few more minutes.
  1 Cups Thick Coconut Milk-First extract*

Temper

• Heat the coconut oil in a small pan/Kadhai.
  1 tablespoon Coconut Oil
• As it starts smoking, add the thinly sliced shallots & Curry Leaves.Give it a Stir to mix everything.
  10-12 Curry Leaves, 6 Shallots sliced
• When the onions start to brown, switch off the gas and pot the tempering over the prepared Curry.
• Serve hot along with Rice or Appams.