1. Heat oil in a pan, add mustard seeds, and let them splutter. Add curry leaves.

2. Sauté onions until golden brown, then add ginger-garlic paste and green chilies.

3. Add tomatoes and cook until soft. Mix in turmeric, chili, coriander, garam masala, and pepper powder.

4. Add chicken pieces, coat well with the masala, and cook for 5 minutes.

5. Pour water, cover, and cook for 15–20 minutes until chicken is tender.

6. Stir in coconut milk, simmer for 2 minutes, and turn off the heat.

7. Garnish with fresh curry leaves and serve hot.

🔥 Enjoy with rice, appam, or Kerala parotta! 😋