Add some salt, red chilli and turmeric powders to the chicken breasts and leave it aside for 15 minutes
Meanwhile, in a mixer-grinder, add the coconut, ginger, garlic, chillies and half of the coriander leaves and grind it to a coarse paste using little water
Heat a pan with oil, add the cumin and mustard seeds and wait for them to splutter
Add the curry leaves, chopped onions and chillis. Saute until the onions soften and turn translucent
Add the ground coconut mixture and fry on medium heat until it turns dry
Add the diced chicken and stir fry on high heat until well seared
Cover and cook on medium flame until the chicken is completely tender
Turn off the flame and add the lime juice and fresh coriander leaves
Serve hot just as is or as a side with breads and/or rice
