Wash and clean the chicken. Add red chilli powder, salt in the chicken and pressure cook for 4 whistles and 10 minutes in low flame.
Meanwhile, roast the listed ingredients under "roast & grind" and allow it to cool. Make a fine paste in a mixer grinder. (Dry roast the spices)
Heat the oil in a kadai and add mustard. After it splutters, add curry leaves, ground paste and cooked chicken. Add enough water, salt and lid the kadai. Cook in medium or low flame.
When the mixture becomes thick, oil will float on the curry; at this stage, switch off the flame. Serve with chapati, rice, idly, dosa or Kitchadi.
Reduce or increase coconut and chillies, according to your taste.
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