For 1 kg. of whole chicken cut into small pieces.
Heat 2 tbsp of coconut oil. Add 1 tsp ( bit heaped) coriander seeds, 1 tsp (heaped) fennel seeds, 1 mace, 1/2 tsp of cumin seeds, 4 cloves, 4 cardamom, 6 dry red chillies & 1″ piece cinnamon ( one number) & roast for a minute. Add 1.5 cups of grated coconut & roast till crisp & golden brown. When cool grind to a smooth paste with 11/2 tbsp of chopped garlic & 11/2 tsp of ginger adding 11/2 cups of water.
Heat 1 tbsp of coconut oil & saute 2 medium onions chopped long & thin till they turn golden brown. Now add the ground coconut paste & saute for 7 minutes. Add 1/2 tsp of turmeric powder & 1/2 tsp of red chilly powder; add 2 medium tomatoes (pureed) & a few curry leaves. Saute for 7 minutes; now add the chicken pieces & 11/2 tsp of salt. Fry well for 5 minutes.
Pour 11/2 cups of water, check for salt & cover cook for 40 minutes. Remove the lid & cook on low heat till all the water evaporates & the chicken pieces are coated with the masala.
Temper with 2 dry red chillies, curry leaves & 1/4 tsp of garam masala. Mix well.
This tastes great with rice & roti.