Wash and clean chicken pieces (you can use meat with bone) and marinate with salt and turmeric powder.
First step in the preparation of chicken curry is preparing the masala paste. Heat a kadai and add 1 tbsp ghee.
Add the following ingredients one by one each after sauteeing for 10 seconds. They are cinnamon stick, cloves, 1 roughly chopped onion, coriander seeds, cumin seeds, fenugreek seeds, dry red chillies, peppercorns, garlic, turmeric powder.
Also add 2 cups of freshly grated coconut and saute well. Add poppy seeds and turn off the flame. Transfer roasted ingredients to a plate and allow it to cool completely.
With the help of blender grind the roasted ingredients along with tamarind paste and salt and required amount of water to a fine paste.
Also in a fresh blender add remaining half cup coconut and a cup of water and blend to collect the coconut milk. Repeat this procedure till you collect 2 cups of coconut milk.
Heat a wide bottom vessel and add 1 tbsp ghee + 1 tbsp oil and add finely chopped 1 onion and roast till golden. Also add finely chopped tomatoes and cook till mushy.
Now add marinated chicken pieces and 4 tbsp of grounded masala paste. Also add half cup of coconut milk and cook till chicken is 90% cooked.
Further add remaining masala paste and coconut milk and cook for next 10 minutes. The consistency of the curry should be thick watery and if you feel it is too thick then add water till you get this consistency.
Meanwhile heat a small pan and add 1 tbsp ghee. Add 1 finely chopped onion and roast till golden. Also add curry leaves and let it crisp.
Pour this seasoning to the boiling chicken curry and mix well. Turn off the flame.
Serve piping hot mangalorean chicken curry with kori rotti, neer dosa or parboiled rice.