CHICKEN CURRY MALABAR

Chicken - 800 gm
Coriander seeds - 10 gms
Red Chillies - 5 gms
Pepper corns - 5 gms
Turmeric - 3 gms
Cinnamon - 2 gms
Cardamom - 2 gms
Cloves - 2 gms
Ghee - 15 ml
Coconut oil - 15 ml
Mustard seeds - 1 pinch
Salt to taste
Onions - 225 gms
Coconut - 1
Potato - 500 gms
Curry leaves - 2 sprigs
Ginger - 5 gms

Clean and cut chicken into even pieces.
Roast and grind corriander seeds, red chillies, pepper corns, termeric 3/4th of cinamon, cardamon, cloves.
Slice onions, ginger and quarter potatoes.
Grate coconut and make 3 extract of coconut milk.
Heat ghee and oil, add mustard seeds and sliced onions and ginger.
Add ground masala, chicken pieces and curry leaves.
Saute for 5 mins, add salt, cover and cook on slow fire.
Add third extract of coconut milk bring it to boil and remove.
When potatoes are cooked, add second extract and cook till gravy is thick.
Heat ghee and temper with sliced onions, crushed cinnamon and cloves and pour over the curry. Mix well and serve hot.