Preparation Method:Clean and cut chicken into small pieces. If using mutton, then cook it in a cooker with some turmeric powder, ginger, salt and water.Heat up a pan or a kadai.Add cinnamon, cardamom, cloves, coriander seeds, dry red chillies, coconut pieces, peppercorns, masala powder, garlic, ginger, small onions, fennel seeds and poppy seeds one by one. Fry them on a medium flame, until it starts to emit a nice aroma. When they turn red in colour, switch off the flame. Don`t fry too much and burn everything as it will spoil the taste of gravy. Grind the above into a smooth paste adding sufficient water. Heat oil in the same pan or kadai. Add onions and curry leaves and saute. Add green chillies followed by tomato and fry for a while. Add drained chicken or mutton. Add turmeric powder and salt. Add a little water and mix well. Cook for 10 mins. Add the masala paste and mix well. Cover and cook for 15 mins. Remove the lid and cook on a medium flame, until the oil comes on top and the gravy becomes thick. Garnish with coriander leaves.