Kerala Style Naadan Chicken Curry

Ingredients

500gm of chicken pieces, with bone
1.5 cups of sliced onions
1 cup of chopped tomatoes
1 tbsp of minced ginger
1 tbsp of minced garlic
3/4 tsp of chilli powder (adjust to taste)
1/4 tsp of turmeric powder
1 tsp chicken masala
1 tsp garam masala
1 cup of grated coconut
2 tbsp of coconut pieces
2 cloves
1"piece of cinnamon 
A handful of curry leaves
4 tbsp of coconut oil

INSTRUCTIONS:

1. Heat oil in large pan and saute the onions, ginger, and garlic together. Using an iron wok will give the curry a deeper colour as you see in the pics above.

2. Meanwhile, dry roast the coconut until golden brown. Switch off heat and add the whole spices - fennel, cloves, cinnamon - and mix together so they get some heat from the coconut. Cool and grind to a smooth paste with water. Set aside.

3. Once the onions turn a dark brown, add the chicken masala, garam masals, turmeric, and chilli powder and fry for a minute. Then add the chopped tomatoes and saute for another minute.

4. Add the coconut paste, coconut pieces, and washed chicken pieces to the above mixture, top up with 1 cup water and cook covered on low flame for about 20 mins or the chicken pieces are cooked soft. If the gravy is too thick, you can add more water and bring to boil.

5. Add salt and curry leaves on top. Mix again.