Preparation Method

• Cut the chicken into small pieces.
• Grate the coconut.
• Take four tablespoons of the grated coconut and keep aside.
• With the rest of the coconut, extract thick milk.
• Slit green chillies into two.
• Spin red chillies.
• Chop the shallots into thin rings.
• Heat a pan with coconut oil, temper seed.
• Add cumin seed, red chillies, green chillies, shallots and fry till brown.
• Add the chicken pieces and fry for three minutes.
• Add ginger garlic paste and fry till raw smell goes.
• To this add the thick coconut extract, tumeric powder and salt.
• Pour water and allow it to boil until the chicken is done.
• Stir well until the coconut extract and the water is absorbed.
  
• Add pepper powder, grated coconut, coriander leaves and fry till the chicken turns to reddish brown.
• Serve hot.