Clean and cut the chicken into small pieces. Use the breast part to get boneless pieces.
Marinate the chicken for 30 minutes in pepper powder, chilli powder, turmeric powder and ginger- garlic paste.
Add salt to the marinated chicken. Heat oil in a wide pan. Space out the chicken pieces in the pan and sprinkle some curry leaves.
Rotate the pieces to ensure that it gets cooked well and a good char. Scoop out the chicken pieces and let excess oil drain off on a kitchen towel.
Into the same oil, add onions and sauté until tender. Add garam masala, salt and curry leaves and let the masala get cooked. It takes about a minute to two.
Finally add the coconut and stir fry till the coconut begins to brown and crisp. Add the fried chicken pieces and let it coat well in the dry masala. Cook for further two minutes to let the masala run dry.
By Ria Samuel