Whole chicken 1, remove skin, and cut into medium small pieces.
Lemon juice 1 tbsp., black pepper powder 2 tsp., turmeric powder 1/4tsp.,
ginger garlic paste 2 tsp., salt to taste. Marinate chicken with the ingredients and refrigerate overnight.
Onion 2, garlic cloves 3, ginger 2 inch piece, all thinly sliced, green chilly 3, silted, curry leaf
1 sprig, coconut oil 1 tbsp., salt to taste, coriander powder 1 tbsp., chilly powder 1 tsp., black pepper powder 1 tsp., garam masala 1 tsp.
Heat oil in a wok, drop in onion, garlic and ginger, saute till tender, add curry leaves, curry powders
and salt, stir for 30 seconds, add chicken pieces, mix well, saute for a while, close with a lid and
allow to cook. Care should be taken to see the ingredients are not stuck to the wok. Stir occasionally,
if required add a little water to get the mix cooked well and make it a little juicy. When the gravy
covers the pieces, adjust salt and remove into a serving bowl.
Serve the chicken for a delicious lunch with vegetables, pickles and pulissery ( yogurt curry ).