dry roast all the spices given under to roast and grind. roast until aromatic and rice puffs up.
cool and grind it to a fine powder.
heat oil and add small onions and fry until slightly brown.
add curry leaves, grated coconut and mix well. fry for few seconds.
cool and grind the mixture along with 3/4th of the spice powder prepared.
pulse it once, add 1 cup water and grind smooth.
add more water to make it thin.
heat oil in a cooker and saute crushed ginger garlic.
further add curry leaves, clean chicken pieces, turmeric powder and fry until chicken leaves out water.
add prepared masala, 1.5 cups water, salt and mix well.
lastly, add more spice powder adjusting the spice of the curry. close and pressure cook for 4-5 whistles.
open and mix well. for tempering: heat oil and crackle mustard seeds and curry leaves.
add this tempering to the curry and mix once.