Wash the chicken pieces, pat dry with kitchen paper and rub in salt.
Heat the oil in a pan and put in the cinnamon, peppercorns, cloves and curry leaves. After a few seconds add the shallots and fry until they are translucent, about 2 to 3 minutes then add the ginger and chopped chillies. Add the chicken pieces and potatoes and sear on each side over high heat.
Reduce the heat and add 300ml 1/2 pint water returns to the boil and simmer for 8 minutes. Add the coconut milk (shaking well before opening cans), bring to the boil and simmer for 5 minutes. And the rice flour mixed with 2 tbsp of water and the garam masala powder, return to the boil and simmer gently for another 5-7 minutes until the chicken pieces are cooked through.
Add salt to taste.