Firstly, marinate the chicken pieces with turmeric powder and chicken masala and set it aside for 30 minutes.
Dry roast the ingredients mentioned in the ‘dry roast’ list for 2 minutes or so, until it turns brown. Remove from the hob and allow it to cool.
Grind the dry roasted spices along with ginger, garlic and little water to make a fine paste and keep it aside.
Heat coconut oil in a pan over medium heat, add mustard seeds and let it splutter.
Add the dry red chillies, curry leaves, onions and sauté until it turns translucent and light brown in colour.
Once that is done, add the marinated chicken pieces, garam masala, ground spice paste, coconut milk, salt to taste and mix well. Reduce the flame to medium and cook until the gravy turns dark brown and the chicken is done.
Remove from heat and add a dollop of coconut oil and keep covered until it is ready to serve. Enjoy delicious Nadan Kerala Chicken Curry along with rice or chapati.