Method

• Heat Coconut oil in a pot, add all whole spices, fry for a few seconds.

• Add ginger, garlic, onion and fry until translucent, add green chilli and curry leaves.

• Add potato, carrrots, and chicken to the pot, add 2 cups water, add salt and cover cook until chicken and vegetables are fully cooked.

• Add the coconut paste directly, to the cooked meat and vegetables and simmer for 3 mins.

• For tempering, heat coconut oil, fry curry leaves and pour over the chicken gravy.

• Serve hot with Appams, Idiyappams or some steamed rice.