In a wok heat oil, add the finely chopped garlic pods and curry leaves until they splatter
Add onions to the above mixture and deep fry, add ginger garlic paste, red chilli powder and salt and fry a bit then add chicken and fry for some time
Then add coriander leaves and simmer and let the chicken cook for a while to the above mixture add all the sauces (tomato, chilly and soy sauce) followed by vinegar then cook the mixture until the oil separates.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.