Heat coconut oil in a medium-sized container over medium-high hotness.
When the oil is hot, add onions and fry until they become somewhat brown (8-10 minutes). Continue blending while at the same time singing.
Add curry leaves, green chilies, and ginger-garlic glue and fry for 2-3 minutes.
Add coriander powder, turmeric powder, Kashmiri red stew powder, and dark pepper powder and fry for 10-15 seconds.
Presently add tomatoes and cook for 2-3 minutes. Continue to crush the tomatoes from the rear of a spoon.
Add chicken and salt and cook for 3-4 minutes on high hotness.
Add new coconut glue and ½ cup water to the container. Blend well.
Diminish the hotness to low. Cover the container utilizing a tight-fitting top and cook until the chicken is delicate. It will require 30-35minutes.
For treating, heat coconut oil in a little container over medium-high hotness.
When the oil is hot, add mustard seeds and let them snap for2-3 seconds. Add coconut and shallots.
Fry until they become marginally brown. Continue to mix much of the time.
Pour the treating over the chicken curry and blend well. Serve hot with pathiri or coconut rice.