1/2 CHICKEN CUT TO SMALL PIECES

3 TEASPOONS OIL
CURRY POWDER	1/2 TEASPOON
CINNOMAN STICKS 2
CARDOMAM	4
CLOVES		7
1 MED SIZE ONION CHOPPED
4 GREEN CHILLS CHOPPED
1/2 TEASPOON RED CHILLI POWDER
1/3 TEASPOOM OF TURMARIC
1 1/2 TEASPOON GINGER GARLIC PASTE
2 TEASPOONS OF FRESH COCONUT PASTE OR DRIED COCONUT PASTE.
1 TOMATO CHOPPED
1 TBSP CHOPPED MINT
2 TBSP CHOPPED CILANTRO
1 TBSP LEMON JUICE 
SALT 1 1/2 TEASPOON OR TO TASTE

FIRST STOVE SHOULD BE ON MEDIUM HEAT, HEAT 3 TEASP OF OIL 
THEN ADD CINNOMAN STICKS, CARDOMAM, AND CLOVES. HEAT FOR 2 MIN
THEN ADD CHOPPED ONIONS, CHOPPED GREEN CHILLS HEAT FOR 10 MIN 
TILL ONIONS ARE BROWN MAKE SURE YOU STIR OFTEN SO THE ONIONS 
AND CHILLIS DONT BURN. COOK WITH LID OPEN THEN ADD RED CHILLI 
POWDER, CURRY POWDER, TURMARIC, SALT, 1 1/2 TEASPOON OF 
GINGER/GARLIC PASTE AND COOK FOR 4 MIN THEN ADD CHICKEN PIECES, 
MIX WELL AND COOK FOR 20 MIN ON MEDIUM HEAT WITH THE LID CLOSED. 
KEEP STIRING EVERY 4 MIN SO THE CHICKED CURRY DOESN'T BURN. 
THEN ADD COCONUT PASTE, CHOPPED TOMATOS, MINT, CILANTRO, STIR 
AND COOK FOR 10 MIN. ADD LEMON JUICE AND STIR.  YOU ARE DONE.