Chicken -- 1 lb / ½ kg , preferably boneless.
Red Chilly Powder -- 1 - 2 tsp , adjust according to your spice level
Turmeric Powder -- ½ tsp
Garam Masala -- 1 ½ tsp
Onion -- 1 cup, thinly sliced
Shallots -- 3 - 4
Ginger -- 1 tbsp, crushed
Garlic -- 1 tbsp, crushed
Green Chilly -- 2 - 3
Coconut Grated -- 1 cup
Black Pepper Powder -- ¼ tsp
Mustard Seeds -- 1 tbsp
Dry Red Chillies -- 1 - 2
Coconut Oil -- 3 tbsp
Curry Leaves -- few sprigs
Salt -- to taste
Clean and cut the chicken into small / medium pieces. Add the thinly sliced onions, turmeric powder, chilly powder, garam masala and salt to the chicken. Pressure cook for 1 - 2 whistles.
If not using a cooker, cook in a heavy bottomed pan until the chicken is well done and you are able break into small pieces with the back of a spoon. If there is too much of water remaining in the cooked chicken, drain it before you shred.
Shred the cooked chicken and keep aside.
Crush the shallots, ginger, garlic and green chillies. It would be good if you can use a mortar and pestle. If using a mixer, make sure you just pulse the shallots, else it can turn bitter.
Add the coconut to the crushed mixture and mix well. Keep aside.
Add the coconut oil into a heavy bottomed pan. Add the mustard seeds and let it splutter. Add the red chillies broken into pieces and add the curry leaves. Saute for few seconds and then add the shredded chicken. Saute for a minute and then add the crushed mixture.Do a taste check and add salt if required. Cook covered on a low flame for 5 - 8 minutes. Saute in-between to make sure that it doesn't stick to the bottom. The mixture will be light to dark brown in colour.
Serve with rice or chapathi.