Kundapur Chicken Curry

This is a slightly spicy variation of the traditional Kundapur chicken, which is a favorite delicacy of the Mangalorean coast of India.

Ingredients-
1 pound skinless chicken, cut into medium sized pieces
1 large finely chopped onion
1 medium sized chopped tomato
1/2 cup grated coconut
1 tsp cumin seeds
8-10 curry leaves
1/2 tsp garam masala powder
salt
For the gravy -
    1/2 tsp peppercorns
    1 tsp coriander seeds
    6 cloves
    1 inch cinnamon stick
    8-10 dry red chillies
    1 cup grated coconut
    1/2 tsp salt
For the marinade -
    1 tsp coriander powder
    1/2 tsp cumin powder
    1/2 tsp red chilly powder
    pinch of turmeric
    2 tsp ginger-garlic paste

Serves - 3-4

Method-
Marinate the chicken and keep aside for an hour or two.
Mix the spices for the gravy and dry roast them on low flame for 1-2 minutes till the spices let out the aroma. Take care not to burn the spices. Dry roast the grated coconut separately for 3-4 minutes and add into the roasted gravy mixture. Add salt, a cup of water and grind till you have a fine mixture. Keep the gravy aside.
Heat oil in a wok and add the cumin seeds and curry leaves. Wait till the cumin seeds begin to splutter. Lower flame to medium and fry onions till golden brown. Mix 1/4 cup grated coconut and stir for a minute. Add the tomatoes and fry for 3-4 minutes. Add the chicken, cover and cook on low flame for 15 minutes, stirring occasionally. Add garam masala, remaining grated coconut, gravy, about 1/2 tsp salt and 2 cups of water and cover and cook on low flame for 15-20 minutes till the chicken is tender.
Garnish with coriander leaves, green chillies and serve hot with rotis, rice or Neer Dosa