Cut chicken into small pieces.
Grind together ginger and garlic into a coarse form.
Extract 1 cup of coconut milk from the grated coconut and keep aside.
Heat oil in an non stick pan or kadai.
Add onions and saute in a low flame.
Cover and stir occasionally.
When it turns to golden brown, add green chillies and saute.
Add ground ginger and garlic and saute well.
Heat chilly and coriander powder together in another pan.
Add it to the kadai followed by turmeric, pepper powder and previously roasted spices powder.
Pour 1 tsp of oil into the pan.
Add chicken masala and saute for 2 minutes.
Add tomato and curry leaves.
When tomato becomes tender, add chicken and saute, until its color changes.
Add salt and half the coconut milk with little water(not too thick).
Cover and cook on a low flame.
When gravy thickens, add the remaining coconut milk and remove from fire.
Heat oil in a small pan.
Splutter mustard seeds.
Fry chopped small onions and a few curry leaves.
Pour it into the curry for garnishing and to enhance the taste and flavor.
:-Serve Kerala Chicken Curry hot.