You will need:

Chicken -1 lb (chopped into small pieces)

Indian Shallots-2 cups peeled (chopped) The more the merrier!!
Red Onion-2 large-chopped fine
Tomato-2
Dried Coconut (Copra)-1 half-cut into small pieces
Ginger-2 inch piece
Garlic-8 large cloves
Green chillies-8
Red Chili powder-2 tsp
Pepper powder-2 tsp
Coriander powder-2 tsp
Turmeric powder-1 tsp
Garam Masala Powder: 2 tsp
Fennel seed powder-1 tsp
Fenugreek Powder-1/4 tsp
Lemon Juice- 2-3 tbsp
Curry leaves-2 sprigs
Cilantro leaves- 1 handful chopped.
Salt-as required
Canola /Olive Oil-as required

Preparation
1. Wash the chicken and lightly toss it with lemon juice and rinse again. Drain
well onto a slotted drainer. Marinate chicken pieces with a little turmeric powder,
chili powder and salt and keep it aside for 30 minutes.
2. Slice the shallots and onions finely and dice the tomatoes. Keep the shallots
separate. Grind the cleaned ginger, green chilies and garlic to a fine paste. Keep
all the spice powders ready.
3. Heat about 3 tbsp oil in a large shallow pan; add the curry leaves and shallots.
Fry the shallots till they start turning a little brown and drain onto paper
towels. (Keep aside to be added in the end.)
4. In the remaining oil, saut sliced onions for about 3-4 minutes on medium heat
and immediately add the ground ginger garlic paste, and saute well. Add some more
oil (about 2 tbsp) if the onions are sticking to the pan. Then add the chicken,
coconut cuts, tomatoes and spice powders and saut on high heat for a couple of
minutes. Do not add any water. Then lower the heat, cover it, and let it cook for
about 10 minutes. This is just to cut down on frying time. Take care not to
overcook it. The chicken will still have a bit of cooking left which is taken care
of by the next step. Open and add salt and now keep stirring till all the water
evaporates and the chicken browns evenly.
5. As it gets cooked and the extra liquid evaporates, the curry gives out the
excess oil and the chicken and spices get further fried in that. Now add the
previously fried shallots and mix well. At this point, it is important to keep
stirring on high heat to let it fry all over. No need to add more oil, unless there
is absolutely no oil let out by the chicken. The fried shallots also give out oil.
This should anywhere between 10-15 minutes depending on the quantity and size of
chicken pieces.
6. Check to see if the chicken is cooked. Add some more chopped curry and coriander
leaves, sprinkle 1 tsp of lemon juice over the chicken and adjust seasoning.