Soak the grated coconut in 1/4 cup of lukewarm water.
Extract the 1st thick milk.
Now, pour 1 glass of hot water to extract the 2nd thin milk.
You may use the mixer to take out the thin milk.
Add another 1/2 cup of lukewarm water and extract the 3rd milk.
It is better to grind and then extract.
Heat oil in a pan and add garlic, onions, coriander leaves and ginger.
Stir fry.
Sprinkle the ground masala.
Fry on medium flame for sometime.
Cook till the raw smell is eliminated.
Add the chicken pieces.
Fry over a low heat until the chicken is well browned.
Combine the 3rd milk.
Cook it for a while.
Next, stir in the 2nd milk and simmer for a few minutes.
(Add the coconut milk carefully since chicken takes little time to get cooked.) Do not pour any more of coconut milk if the water is more in the curry.
Keep the lid open and allow the water to evaporate.
Once the chicken is cooked, remove from heat.
It is better to keep sufficient gravy.
Combine lime juice.
Add the 1st extracted thick coconut milk.
Do not boil after you mix the thick coconut milk.