soak red chillies + kashmiri chillies in water for 10 minutes. grind red chillies to a fine paste and keep it ready.
de-seed another set of red chillies and break it into half. . heat coconut oil in a pan and add red chillies and curry leaves. fry until the colour of the oil changes to slight red and the leaves are crisp.
further, slice the small onions. add small onions sliced, ginger garlic paste and fry well until onions are slightly brown.
at this stage, add clean chicken. fry for 2 minutes or until it starts releasing water. add salt required for the chicken and mix well.
add 2 cups of water, close and cook until the chicken is half done. about 20 minutes.
open and add sliced coconut pieces. mix well.
furthermore, add turmeric powder, coriander powder, cumin powder and garam masala.
also add red chilli paste as much required. I used only 2.5 tbsp of prepared paste. mix well after adding red chilli paste.
close and cook for about 30-40 minutes in low-medium flame or until the chicken is completely cooked. sprinkle water only if needed. open and mix well. serve hot with rice.