For preparing traditional kerala chicken curry, marinate the chicken pieces with salt, chilly powder, turmeric powder and coriander powder for 1/2 hour.

Heat coconut oil in a big kadai and splutter mustard seeds.

After it starts to crackle, add dry chillies and half the curry leaves.

Add the coconut bits, shallots and onion. Fry until it becomes brown in colour.

Then add ginger, garlic and slit green chillies. Saute till done.

Toss in the marinated chicken and fry well.

Pour required water and allow it to cook till tender on medium heat for 25 minutes.

Once the chicken is done, add in the coconut milk to the curry and bring to a boil. Now turn the heat to low flame and cook for 15 minutes.

When the curry turns to a semi thick consistency, turn off the flame and mix in the remaining curry leaves, pepper powder and garam masala powder.

Traditional kerala chicken curry is ready. Serve hot with rice, chapati or tapioca.