Clean the chicken and marinate the chicken pieces with ingredients listed under 'For Marination’ and keep in the refrigerator for 30 mins to 1 hr.

Heat a pan (preferably in ‘Kalchatti’ an earthen pot) and pour coconut oil (Note : It will enhance the authentic taste.) when its hot tilt the pan/earthen pot in such a way that oil gets spread evenly in the pan/earthen pot.

Add the marinated chicken and shallow fry till it becomes golden brown and the chicken is half cooked.

At this stage, remove the cooked chicken pieces with a slotted spoon; transfer reserve the stock.

To the same pan, add little coconut oil and add sliced tomato and adjust the salt.

Saute and cook till tomoto become soft and oil starts appearing on the top.

Add crushed ginger, garlic and green chillies and pour the reserved stock of chicken or add water if not enough stock into the pan and mix well. Cook it for 3-5 mins.

Add kashmiri red chilli powder and add the cooked chicken; mix it well.

Add lots of curry leaves; close and continue cooking for another 5 minutes or till the gravy is very thick and the chicken pieces are well coated with the remaining gravy. Serve with Appam, Pathiri, Puttu or with steamed rice and Enjoy!