Apply red chilli powder, turmeric powder, salt and 2 tbsp of oil to the cleaned and water drained chicken and marinate for 1 hour.

Chop the onions.

Take half of the onion pieces into a jar and add cinnamon, cloves, cardamoms, ginger, garlic bulbs and copra powder.

Grind them into a smooth paste.

Heat oil in a frying pan.

Splutter mustard seeds and curry leaves and add the remaining onion pieces.

Chop tomatoes into small pieces and add.

Add enough salt and fry well.

Add the marinated chicken pieces and fry for about 10 mins until the oil gets separated.

Add some water, mix well and cook on low flame with lid on until the curry is fully cooked.