Dry roast long & short red chilli, coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, curry leaves each separately for 1-2 minutes.
Grind the roasted spices to fine powder.
Heat a cooking pot and add 2 1/2 tbsp. of oil. Add onion & crushed garlic.
Fry onion and garlic till onion turns translucent in medium flame.
Add tomatoes, fry it for 1-2 minutes. Then add about 3 tbsp. of water & cook tomatoes till they are soft and mushy.
Once tomatoes are cooked add turmeric powder, salt & mix well.
Add chicken pieces mix well such that it is well coated with onion tomato masala.
Close the lid and cook the chicken keeping the heat medium, till they are half cooked. It will take about 10 mins in medium flame. There is no need to add water as chicken releases water when cooking. If you still find it dry add little water to avoid burning.
Once chicken is half cooked add 3/4 of the prepared kori sukka masala powder.
Mix well making sure chicken is coated with masala powder and cook till chicken is done for another 5-6 mins in medium heat.
Meanwhile in a sauté pan add 2 tbsp of oil and fry coconut till it turns golden brown in medium flame.
Once chicken is cooked add golden brown coconut and remaining masala powder.
Mix and cook chicken in medium flame for another 4-5 mins. Garnish with coriander leaves & serve hot.