Heat oil in large wok or pan and saute the onions, ginger, and garlic together. Using an iron wok will give the curry a deeper colour as you see in the pics above.

Meanwhile, dry roast the coconut until golden brown. Switch off heat and add the whole spices - fennel, cloves, cinnamon - and mix together so they get some heat from the coconut. Cool and grind to a smooth paste with water. Set aside.

Once the onions turn a dark brown, add the meat masala, turmeric, and chilli powder and fry for a minute. Then add the chopped tomatoes and saute for another minute.

Add the coconut paste, coconut pieces, and washed chicken pieces to the above mixture, top up with 1 cup water and cook covered on low flame for about 20 mins or the chicken pieces are cooked soft. If the gravy is too thick, you can add more water and bring to boil.

Add salt and curry leaves on top. Mix again.