Chicken, skinned, bone-in or deboned : 1kg
Potatoes, peeled and cubed: 200 gms
Red Chilli powder: 2 tbsp.
Coriander powder: 2 tbsp.
Turmeric: ½ Tsp.
Tomatoes, diced: 2
shallots: 2 cups
Green chilli, finely chopped: 4
Ginger, finely chopped: 1 inch
Black pepper: 1 tbsp.
Yogurt: ½ cup
Coconut milk: 1 cup
Oil, preferably coconut: ½ cup
Cardamom: 3
Cloves: 3
Cinnamon sticks: 2
Fennel seeds: 1 tsp.
Garlic, finely chopped: 6 pods
Curry leaves, Mustard seeds, Cilantro and salt to taste

Cut Chicken into medium size pieces and marinate in yogurt for 
about half an hour, personally I feel bone-in chicken gives the 
curry a better favor. Heat up a pan with oil of your choice 
(I`ve tried coconut oil, olive oil, vegetable oil and canola 
oil and I feel coconut oil goes well with this curry) and throw 
in some mustard seeds. When they finish spluttering saute the 
shallots, green chilli, ginger, garlic and curry leaves until 
the shallots are clear. Then add red chilli powder, coriander 
powder, turmeric, and black pepper and saute for a few more 
minutes. Add the marinating chicken and salt to taste into the 
mixture and saute until the chicken changes color. Add enough 
water to cover the chicken and cover it with a lid. While the 
chicken is cooking, saute the potatoes and the tomatoes in 
another pan and add it to the curry and continue cooking it 
with the lid on. While the chicken and the potatoes are being 
cooked, grind dry roasted cardamom, fennel, cinnamon and 
cloves, and add it to the curry. Once the gravy gets a little 
thicker add the coconut milk and take it off the flame. Garnish 
with cilantro and serve. You may serve it with any of the 
Indian breads or rice.