Chicken Green Coriander Curry

Chicken ohh how I love trying all the possible variations in the curry on a sunday that I get to cook
This one gets it origin from the mangalorean one and then I roast it with the eastindian and give it a altogether new flavor

Here's presenting the green styled curry which goes very well with hot seamed rice or rotis.

Ingredients:
1 kg Chicken cleant, washed and cut into medium pieces
Rub it with salt and ginger garlic paste and keep it aside
Scrape and clean 1 carrot and potato and cut into long and fat slices

To Roast:
2 onions diced
1" inch piece of ginger
7-8 flakes of garlic
2 green chillies
1/2 tsp of peppercorns
1"  cinnamon
1-2 cardomom

Roast it on tawa with little oil until its all golden brown and leave it to cool.

To grind:
The above roasted masala
1/2 bunch of coriander
7-8 curry leaves
2 tbsp of freshly grated coconut

Grind this to a fine paste giving it a nice and fresh green colour
(you can taste the masala mix and if you feel add some more chillies....I do not like it very spicy so added just two while roasting but its all on you)

Also required :
1 bowl of coconut milk(thick and thin) (As the roasting comes from east indian cooking, coconut milk is the mangalore's taste secret)
For thick milk:
Grind freshly grated coconut with little water and then strain it.
For thin milk
After straining for the first thick milk, grind again with a little more water and the second is the thin milk

To prepare:

1.  In a vessel heat oil, Add curry leaves
2. Add the grounded masala and let it cook for a while.
3. Add the carrot and potato that was sliced.
4. Add salt.
5. Add the marinated chicken.
6. Add a glass of water for the chicken to cook and close it with a cover
7. Add the coconut milk both thick and thin.
8. After a while check whether the potato and the chicken is cooked.
9. Switch off the gas and enjoy the curry with hot steamed rice and a bowl of fresh salad