Directions
Make a powder of cumin seed, perunjeerakam, pepper, cloves, cardamom and cinnamon sticks and or use Garam masala keep it aside. Wash and clean the chicken pieces. Mix it with enough 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 vessel. Add chopped onion, ginger, garlic and green chillies and till it become brown in color. 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. Now add about 2 cups of the second coconut milk or hot water. Cover and cook for about half an hour till the chicken pieces are cooked. Add the coconut milk and the garam masala powder and curry leaves. If 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. Serve hot.
