Ashana Sinha
Take chicken pieces, coconut oil, onions, tomatoes, green chilies, ginger-garlic paste, curry leaves, grated coconut, coconut milk, turmeric powder, red chili powder, coriander powder, garam masala, fennel seeds, mustard seeds, salt, and fresh coriander leaves for garnish.
Heat coconut oil in a pan, add mustard seeds and fennel seeds then add curry leaves, chopped onions, and green chilies, and sauté until the onions turn golden brown.
In the next step, Mix in the ginger-garlic paste and cook until the raw smell disappears. Then add turmeric, red chili powder, and coriander powder.
Add chopped tomatoes to the pan, cooking until they soften and blend well with the spices.
In a separate dish, dry roast the grated coconut until golden brown, then grind it into a smooth paste with a little water.
Add the chicken pieces to the pan with the onion-tomato mixture, cooking until they turn white. Stir in the coconut paste, salt, and garam masala, mixing everything well.
Let it cook for about 15-20 minutes and serve hot!