3-pound chicken, skinned and cut into pieces
2 onions and 2 tomatoes, chopped fine
1/2 onion sliced thin, half rings
4 tablespoons oil
1 tablespoon garlic/ginger paste
1 tablespoon turmeric
2 tablespoon dry masala prepared as follows (or homemade masala from konkan):
1-1/2 tablespoon red chili powder,
1 tablespoon ground coriander, cumin, cinomon powder
1/2 tablespoon garam masala (optional)
Mix and stir above dry masala on heat for about 2 minutes
1/2 fresh shredded coconut
1 cup water
Clean the chicken pieces and coat them with 1/2 tablespoon of dry masala, 1/2 tablespoon of turmeric and some salt.
In a wok, heat 2 tablespoons of oil and add sliced thin onions, ginger/garlic paste. When onions turn golden, add coconut and stir fry carefully until the cocunut becomes golden and crispy (don't let it burn). Keep it aside to cool down
In the wok, heat remaining oil and add chopped onions and saute onions until translucent, then add chooped tomatoes to make thick gravy. Add rest of the turmeric and masala with some salt for taste into above gravy, stir for 2 minutes and add the chicken pieces, add 1/2 cup water and cover to cook.
Add 1/2 tablespoon garam masala to the fried coconut (kept aside), add 1/4 cup water and grind in a grinder to make a fine paste.
Once the chicken pieces are cooked, add the coconut paste to it, add some water if required. Keep over low heat for 5 minutes.