1. Take half packet of coconut milk and dilute it with 1 cup of water to make thin coconut milk.
2. Keep aside the remaining coconut milk.
3. Heat oil in a non-stick kadai or a vessel.
4. Add green chillies, cloves, cinnamon , ginger, garlic and curry leaves.
5. Saute for about half a minute.
6. Add the sliced onions and saut� on a low flame till they turn soft.
7. Do not let them turn brown.
8. Add the pepper corns.
9. Add the chicken pieces, potatoes and salt. Stir fry for a minute.
10. Pour thin coconut milk and stir for a minute.
11. Cover with a lid, having some water on it.
12. Gently stir at regular intervals.
13. Cook till the chicken is done.
14. Remove from the gas. Add the remaining coconut milk.
15. Mix well. Remove from fire. Sprinkle pepper powder.
16. Garnish with finely chopped coriander leaves and julinnes of ginger.
17. Serve hot with appams.

Note:
Do not continue to cook after you have added the thick coconut because it may separate.