Chicken curry

Chicken	1 kg
Onions	3 large ones
Ginger	1(1/2 cm) sliced fine
Garlic	6 cloves
Green chillies	4 slited
Coconut milk	1 cup (thick)
Vinegar	One dessert spoon
Curry leaves (karivepal)	2 sprig
Oil	5 table spoon
Spices to be ground:
Coriander powder	3 teaspoon
Chilli powder	One teaspoon
Pepper corn	5
Mustard	½ teaspoon
Jeera	½ teaspoon
Fenugreek	A pinch
Poppy seed	2 teaspoon
Onion	1 large one
Roasted together or a teaspoon of garam masala could be used:
Cinnamon	2 cm
Cloves	4
Aniseed (perumjeera)	One teaspoon

Heat oil in a large vessel. Fry sliced onion, ginger and garlic until the onion start turning brown. Add the ground  spices and fry till raw smell disappears and oil begins to separate. Add the chicken pieces and mix well. Fry for 2-3 minutes, stirring all the time so that the masala does not burn. Add salt, vinegar, and curry leaves. Lower heat and allow the chicken to cook for 10 minutes until the gravy is almost dry. Add 3 cups of water  and cook for another 15 minutes till the chicken is tender. Add thick coconut milk and take off the fire. Season it with mustard and curry leaves