Heat coconut oil in a dry saucepan or wok and add mustard seeds. Allow them to splutter. (Cover with lid)
Next, add curry leaves, chopped shallots and fry till golden brown.
Then add chopped garlic and ginger. (Stir fry till the cooked aroma appears)
Place *dry spices in bowl and add a little water and make a fine paste.
Add paste to the fried shallots and sauté until the lovely aroma of cooked spices emanate.
Add chopped tomatoes and cook till soft and mushy
Next add chicken/chickpeas and stir till it changes colour.
Lastly, add coconut milk and cook till gravy thickens and chicken is tender.
Delicious with fluffy rice