Cut chicken into medium size pieces.
Marinate in yoghurt for about half an hour.
:- Personally, I feel bone-in chicken gives the curry a better flavour.
Heat oil in a pan.
Splutter mustard seeds.
Saute the shallots, green chillies, ginger, garlic and curry leaves, until the shallots are clear.
Add red chilly powder, coriander powder, turmeric powder and black pepper and saute for a few more mins.
Add the marinated chicken and salt and saute, until the chicken changes color.
Add enough water to cover the chicken.
Cover and allow it to cook.
While the chicken is cooking, saute the potatoes and the tomatoes in another pan.
Add it to the curry and continue cooking it with the lid on.
Dry roast cardamom, fennel, cinnamon and cloves.
Grind them together into a smooth paste and add it to the curry and cook with the lid off.
Once the gravy gets a little thicker, add the coconut milk.
Remove from flame.
Garnish with coriander leaves.
:- Kerala Nadan Kozhi Curry is ready.
:- Serve Kerala Nadan Kozhi Curry with any of the Indian breads or rice.
:- For best results prepare this Kerala Nadan Kozhi Curry in an earthern pot(Mann Chatti).
:- Play around with the spices to suit your mood!