Marinate chicken with pepper turmeric vinegar and salt keep it aside for 1 hour

Crush coarsely all the ingredients mentioned under grind section

Heat oil in earthen vessel or heavy bottom pan. Add onion, green chillies and curry leaves. Stir fry until onions brown

Add ground mixture, saute until raw aroma goes away

Add spice powders and salt. Mix well for few seconds

Add tomatoes and cook until tomatoes are tender and mushy

Add chicken with 1/3 cup water. Mix well. Cover and cook until done stirring occasionally

Cook on high heat until gravy thickens. Add coconut milk, stir well. Switch off and cover the vessel

Heat oil in a small pan, add sliced pearl onions and curry leaves. Stir fry until onions are crispy

Add seasoning to curry. Mix well. Cover and rest for 15-20 minutes to allow flavours to set in

Serve with roti, appam, idiyappam, pulao