1.Heat frying pan .Add oil and fry red chillies . When lightly fried , add coriander ,pepper ,cumin ,half of the red onions and turmeric .Fry .Remove .
2. Add cinnamon ,cloves and fennel in the frying pan while still hot and toss.
nbsp;3. Grind the spices to a fine paste . Now clean and joint chicken .Smear with ground spices . Add half the coconut sliced ,sliced ginger ,green chillies ,remaining onions ,salt ,curry leaves and water to cover and cook till three-fourths done .
4. Fry remaining coconut and grind to a fine paste .Soak tamarind in a cup of water and extract juice . Mix ground coconut in tamarind juice .Add to curry and cook till chicken is tender . There should be plenty of gravy .Remove from fire . Temper .
nbsp;5. To temper ,heat ghee and oil .Add sliced onion.When it browns ,add mustard seeds and curry leaves .When seeds crackles ,pour over curry and mix well .