1 lb chicken (skinned and cut into pieces)
2 onions chopped (1 onion sliced thin, half rings)
2 tomatoes chopped
1 tbsp ginger-garlic paste
1 tbsp turmeric
1/2 fresh shredded coconut
2 tbsp dry masala
Salt to taste
Dry masala: 1 1/2 tbsp red chili powder, 1 tbsp grinded coriander, cumin & cinnamon powder, 1/2 tbsp garam masala.
Mix and stir in a pan on heat for about 2 minutes.

Konkhani Chicken

1. Clean the chicken pieces and coat them with 1/2 tbsp of dry masala, 1/2 tbsp of turmeric and some salt.
2. In a pan, heat 2 tbsp of oil and add sliced thin onions, ginger-garlic paste.
3. When onions turn golden brown, add coconut & stir the fry carefully until the coconut becomes golden and crispy. Keep it aside to cool down.
4. In the pan, heat remaining oil and add chopped onions & saute the onions until translucent, then add chopped tomatoes to make gravy thick.
5. Add rest of the turmeric and masala with some salt for taste into above gravy. Stir for 2 minutes and add the chicken pieces with sufficient water to cook.
6. Add 1/2 tbsp of garam masala to the fried coconut and blend it to a fine paste using water.
7. Once the chicken pieces are cooked, add the coconut paste to it and cook for another 5 minutes.
8. Serve hot.