Coarsely crush garlic and ginger.

In a bowl, add chicken, crushed ginger-garlic, sliced small onions, curry leaves, coconut pieces, crushed red chilli, salt, and coconut oil.

Mix everything well and massage the chicken for a few minutes.

Let it rest for about 30 minutes.

Heat an iron kadai and add the marinated chicken.

Spread it out and cook on medium heat, stirring in between.

As moisture reduces, sprinkle water only if needed.

Cover and cook, checking in between and adding water if required.

Cook until the chicken turns soft and fully done.

Roast on high heat for a few minutes to dry it up.

Serve hot with rice, porotta, or just as is.