1Clean, wash, & drain the chicken pieces. In a grinder, make a coarse paste of the shallots, green chilies, ginger, & garlic. Marinate the drained chicken pieces with this paste along with the spices – turmeric powder, chili powder, coriander powder, garam masala powder, fennel powder, pepper powder, & salt. Keep it aside for 15-20 mins. In a shallow pan, add oil. Splutter mustard seeds, dry red chilies, and curry leaves. Add the sliced onions and saute until translucent. Add the marinated chicken and fry for 2-3 mins. Cover with a lid and cook for 10 mins. Water will ooze out from the chicken. Cook on medium heat, stirring occasionally until the gravy is dried up and the chicken is cooked. Sprinkle grated coconut, garam masala, & salt. Mix well and let it cook for another 5 mins. Sprinkle 1 tsp of coconut oil, mix well and keep it covered until ready to serve. Serve hot with puttu, kappa, or parotta.