Heat 1 tbsp coconut oil in a heavy pan.

Add the finely chopped onion and shallots. Sauté for 1-2 minutes until softened and lightly browned.

Add the dry spices, ginger, and garlic, and cook for another 3 minutes. If the mixture starts to stick, add a splash of water to loosen it—this helps retain all the flavors.

Pour in 1 pack of Kara Coconut milk and mix well. Then add the chicken and stir to coat.

Cover and cook over medium heat for 20-30 minutes, stirring occasionally.

Once the chicken is cooked, add a little Kara Coconut cream. Let it heat through, but do not bring it to a boil!

Finally, add 2 tsp lemon juice and taste for seasoning. You can now proceed with the tempering (optional, see below).

Heat 1 tbsp coconut oil in a small pan.

When the oil starts to smoke, add the sliced shallots and curry leaves.

Fry until the shallots turn golden brown, then turn off the heat.

Drain the oil and sprinkle the crispy shallots and curry leaves over the curry. Garnish with chili flakes and fresh cilantro.

Combine the cucumber, tomato, red onion, chili powder, cumin powder, and salt in a bowl.

Drizzle with lemon juice and add fresh cilantro or mint if desired.

Serve as a fresh side dish with the curry.TIP:- Serve the curry warm with rice, roti, or appams for a complete meal!If you make my recipes, tag me and use #thespicedchickpearecipes—I’d love to see your creations!