Method of Preparation:
Mix all the dry masala items and stir in a pan on heat for about 2 minutes. Clean the chicken pieces and coat them with 1/2 tbsp of dry masala, 1/2 tbsp of turmeric and salt. In a pan, heat 2 tbsp of oil and add sliced thin onions. When onions turn golden brown, add coconut & ginger garlic paste stir carefully until the coconut becomes golden and crispy. Keep it aside to cool.
In a pan, heat remaining oil and add chopped onions & sauté the onions until transparent, add chopped tomatoes to make gravy thick. Cook till the tomatoes are soft. Add rest of the turmeric and masala with salt for taste into above gravy. Stir for 2 minutes and add the chicken pieces with sufficient water to cook. Add 1/2 tbsp of garam masala to the fried coconut and blend it to a fine paste using water. Once the chicken pieces are cooked, add the coconut paste to it and cook for another 5 minutes. Serve hot.
