Clean and cut the chicken into curry pieces. Add 1 tsp salt, turmeric and keep it aside.

Slice the onions, chop the coriander leaves and cut the mushrooms into half or big one quarter pieces. Cut the potatoes into medium sized cubes.

Keep a wok and add 1 tbsp ghee, add ginger garlic paste and fry. Add the sliced onion till translucent. Then, add coriander leaves for a minute, add this to the chicken.

Now, add pepper powder and salt to taste. Cook the chicken till tender on a medium flame.

In the same pan, add 1 tsp ghee and fry the potatoes a little, add mushrooms and fry for a while.

Turn the potatoes and mushrooms in between. See to that the potatoes are not overcooked. Add this to the chicken curry.

Add coconut milk and lemon juice/vinegar. Stil well and give a boil. Switch off the gas.

(If you want more spicy, you can fry 2 sliced green chillies and add them to the curry)

Serve hot with panpoles, bread, sannas or chapatis. It goes best with bread or sannas.