Wash the chicken pieces twice by adding some turmeric powder.

In a pressure cooker, add chicken pieces, 1/2 tsp Turmeric powder, ginger garlic paste and castor oil. Cover and cook for 7 whistles.

Open the cooker lid once the pressure goes off.

In a kadai, add 1 tsp Sesame Oil, coriander seeds, fennel seeds, cumin seeds, peppercorns, red chillies, fenugreek seeds, cinnamon, cloves and curry leaves. Fry it in medium flame till we get a nice aroma from it or till it turns light brown colour. Transfer to a bowl. Cool it completely.

In the same kadai, add 2 tsp Sesame Oil and shallots. Saute in medium flame till it becomes translucent. And then add tomatoes and saute for 5 mins. Transfer to another bowl. Cool it completely.

Add the 1st roasted items in a mixie grind it to a powder. Then add the onion tomato mixture, grated coconut,1/2 tsp Turmeric powder, green chilli and grind to a smooth paste by adding water gradually.

In a currypan, add the cooked chicken along with that water and add the ground paste. Add salt and required water. Mix well. Cover with a lid and cook till raw smell goes off and chicken gets cooked.

In a tadka pan, add the ingredients given for tempering. Saute till shallots becomes translucent. Add this to the Kuzhambu or Curry. Mix well.

Garnish with coriander leaves. Now it's ready to serve hot with rice, idli and dosa.