Add ET1 (oil, curry leaves, cinnamon stick, green chilly, ginger garlic paste, green chilly paste) to the pot and sauté for a few seconds.

Add ET2 (chopped onion) and sauté until golden brown.

Add ET3 (chicken) and sauté for a minute on low flame.

Add ET4 (white pepper powder, salt), mix well, then add 100 ml of water and boil for 10–12 minutes on low heat.

Add ET5 (coconut milk) and boil for 2 minutes.

Mix 2 tbsp water with ET6 (maida), shake well, and add to the pot.