1. Clean and joint the chicken.
2. Extract 1 cup thick milk and 1 cup thin milk from the coconut milk.(see introduction on coconut milk)
3. Roast red chilies, cloves, cinnamon, pepper and coriander seeds using very little oil and powder them together.
4. Cook chicken with thin coconut milk, onion and salt.
5. Add the masala powder and simmer for 2-3 minutes.
6. Add the thick coconut milk, bring to a boil and remove from fire.
7. Heat the oil in a small fry pan.
8. Add mustard. When it splutters, add curry leaves.
9. Add this to the stew.
10. Serve hot with pulao or aapam or pathri.

Serves: 4-6