Grind the shallots,garlic,ginger to a semi paste consistency

Marinate the chicken with 1tsp of chilli powder, a pinch of turmeric, 1tbsp of vinegar/lime juice, salt to taste. Set aside for half an hour and shallow fry the same.

Heat a kadai with coconut oil. Add the green chillies and curry leaves and sautee until fragrant. Add the sliced onions and saute until browned(not burnt). Add the shallot paste and sautee till the raw smell goes. Add the tomato and cook until mushy.

Add all the Masalas, make sure the heat isn't much or else the mix will burn. Saute the mix till oil separates.

Add in the fried chicken and mix well with the base masala. Add hot water and cook for another 7-10 mins on low heat. Make sure the water is minimal. Add in coconut milk at this stage and roast on high for about two mins constantly sauteeing it.

Garnish with coriander leaves.

Goes well with rice,idlies,appam etc