Heat oil in a frying pan over medium-high heat.Add onions, and sauté until golden.
Add cloves, cinnamon, fennel seeds and cardamom. Stir fry for a minute.
Add coconut. Saute and keep stirring, for 4-5 minutes. Leave it to cool.
Place the cooled mixture in a food processor. Add a little water, and grind to a smooth paste. Set aside.
For making curry- Heat oil in a large pan over medium-high heat. Splutter mustard seeds.
Add onions, curry leaves and green chilies. Saute, stirring occasionally, for 2-3 minutes or until the onions are golden brown.
Add ginger and garlic. Saute again until aromat.
Stir in turmeric, coriander, garam masala and red chilli powder.
Saute for a minute. Add tomatoes and stir-fry for 2-3 minutes or until they are mushy.
Stir in the ground paste. Stir-fry for few seconds.
Add in the chicken pieces and see that they get well coated in the masala.
Season with salt and black pepper. Add ¼ cup water. Cook, covered, for 10-12 minutes.
Remove from heat. Garnish with Coriander leaves.
