Cook the chicken with a pinch of salt and pepper on low flame, adding an ounce of water, if necessary, till the chicken is almost cooked and the gravy is absorbed. Shred the chicken into small pieces.

Grind together coconut, chilly powder, coriander powder, turmeric powder, masala powder and 4 sprigs of curry leaves into a coarse form.

Heat oil in a shallow pan on a low flame.

Add the broken red chillies and mustard seeds.

When the seeds splutter, add the remaining curry leaves and sautT for a moment.

Add the chopped onion and sautT, till it turns soft and transparent.

Add the cooked chicken and sautT for a minute.

Add the ground coconut mixture and salt and stir well.

Cover and cook on very low flame for 2 mins.

Open and stir and remove from flame.

:- Serve hot with plain rice and curry.