Step 1

Heat coconut oil in a medium-sized pan over medium-high heat.

Step 2

Once the oil is hot, add onions and fry until they turn slightly brown (8-10 minutes). Keep stirring while frying.

Step 3

Add curry leaves, green chilies, and ginger-garlic paste and fry for 2-3 minutes.

Step 4

Add coriander powder, turmeric powder, Kashmiri red chili powder, and black pepper powder and fry for a minute.

Step 5

Now add tomatoes and cook for 2-3 minutes.

Step 6

Add chicken and salt and cook for 3-4 minutes on high heat.

Step 7

Add fresh coconut paste and ½ cup water to the pan.

Step 8

Reduce the heat to low. Cover the pan using a tight-fitting lid and cook until the chicken is tender. It will take 30-35 minutes.

Step 9

For tempering, heat coconut oil in a small pan over medium-high heat.

Step 10

Once the oil is hot, add mustard seeds and let them crackle for 2-3 seconds. Add coconut and shallots.

Step 11

Fry until they turn slightly brown. Keep stirring frequently.

Step 12

Pour the tempering over the chicken curry and mix well. Serve hot with pathiri or coconut rice.