6 Chicken parts
1 tablespoon oil
1/4 teaspoon mustard seeds
1/4 teaspoon turmeric
1/4 teaspoon coriander powder
1 large clove garlic sliced
6 black pepper corns
4 cloves
4 cardamoms
2 inch stick cinnamon
Curry leaves
1/2 to 1 teaspoons course black pepper powder
Salt to taste
1 large potatoes peeled and cut
1 1/2 to 2 teaspoons mustard paste
4 medium size onions peeled and cut into 4
1 large carrot peeled and cut
3/4 cup thick coconut milk
3/4 teaspoon corn flour

Heat oil in medium saucepan, add mustard seeds,
turmeric, coriander powder, garlic, pepper corns,
cloves, cardamons, cinnamon, curry leaves and course pepper.
Season with salt, fry 15 to 20 seconds, stir constantly. Add chicken pieces and fry 30 to 40 seconds.
Turn off heat, turn pieces over, add potatoes and carrots. Return to heat and pour in 1 3/4 to 2 cups water. Mix in mustard and bring to boil.
Adjust salt and pepper. Cover and simmer on moderate heat for 20 mins. Turn over pieces, add onions and coconut milk. Cover and cook on moderate heat for 10 mins. Stir corn flour with a little cold milk, pour into mixture and cook uncovered for 1 to 2 mins.
Increase heat and cook for 2 to 3 mins to thicken gravy. Stir frequently and adjust salt and pepper.