Wash the chicken pieces and allow water to drain.

. Grind ginger, garlic and fresh red chillies to a fine paste.

Heat oil in a vessel and sautT this paste for 5 minutes and add curry leaves.

Add finely chopped shallots and bay leaves. Saute in medium heat for sometime.

When the shallots are done or brown, add red chilli powder, coriander and turmeric. Mix for 5 mins.

Grind cardamom, cloves and cinnamon to a fine powder. Add this to the gravy and stir in medium heat.

Add salt to taste.

Then after mixing thoroughly, add chicken. Make sure you stir evenly, so that all of chicken is coated well with the gravy.

Finally, add 1 cup of prepared coconut milk.

Stir well, and close it with a lid. Heat on medium heat for 20 minutes, stirring occasionally.

After 20 minutes, add the yoghurt, and stir for a further 5 minutes on low flame.

Add curry leaves and serve hot.

Wait for the guest to say.......Adipoli!! sooper chicken!!! I am sure it will be music to your ears! ;-)