Chicken Curry in Frithad Masala/East Indian Chicken Curry

Frithad Masala is a wet ground masala with aromatic spices & coconut which is slowly dry roasted before grinding .Its a typical East Indian Masala used for making chicken ,mutton & beef curries.Authenticaly this curry use to be  made over wood fire in clay pots the &  taste is  really just  mouthwatering.I can still feel the taste & the aroma of this delicious curry.Ingredients:
1 kg Chicken 
1 tsp turmeric powder
salt to taste.

For the masala
8-10 dry kashmiri chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1 cup dessicated coconut
1 tsp poppy seeds/khus khus
1 tsp sesame seeds/til
1 inch Cinnamon stick
4-5 cloves
5-6 peppercorns
1.5 inch ginger
6-8 garlic cloves.

.For the gravy
4 onions sliced
2-3 med sized tomato
sprig of Curry leaves
3-4 potatoes cut in quarters
2-3 tbsp oil

 Method:
Dry roast the spices over low flame till nice & aromatic.
Roast the coconut till light brown.
In the same pan heat oil & roast the onions.
Let it cool ,then grind together with the ginger & garlic ,tomato to a fine smooth paste.
You can prepare the masala well ahead & store for later use,however I prefer it freshly ground.
Wash the Chicken well & marinate with salt & turmeric powder.
In a vessel heat oil then add the curry leaves.
Now mix in the freshly ground masala paste.
Then put the chicken & fry well till the masala coats it.
Add water,potatoes and let it come to a nice boil.
Cook till the chicken is tender & the potatoes are soft.
Check for salt ,add if needed.
Garnish with coriander leaves & serve hot with rice & some Chicken fry.