| Ingredients | Quantity |
| Chicken, local variety | 1 whole |
| Cocoanut, soft variety | 0.5 cup |
| Cocoanut milk | 1 cup |
| Oil | 0.5 cup |
| Onion paste | 2 cup |
| Garlic paste | 2 table-spoon |
| Ginger paste | 2 table-spoon |
| Turmeric paste | 1 table-spoon |
| Chili paste | 1 tea-spoon |
| Coriander | 1 tea-spoon |
| Cumin paste | 1 table-spoon |
| Cinnamon (half inch) | 4 pieces |
| Cardamom | 4 pieces |
| Clove | 2 pieces |
| Cassia leaf | 2 cup |
| Salt | As per taste |
Procedure: Cut chicken and soft cocoanut into small pieces. Pour oil in a pan and heat it. Give chili, turmeric, onion, garlic, coriander and salt and braise for quite some time. After it is well done give all the chicken and soft cocoanut into it and braise again. After a few minutes add cumin, cardamom, cinnamon and cassia leaves. After some time add 2 cups of water and one cup of cocoanut milk and make it boil for some times closing the pan with a lid. When ready, and there is enough gravy, put it down from the oven.
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