1)  Skinless  Chicken – 1 lb,  cut into small pieces.
2)  Chicken Masala – 3 tsp
3)  Lemon Juice – 1 tsp
4)  Yellow Onion – 2 , thinly sliced
5)  Ginger – 1 tsp, thinly sliced
6)  Garlic – 1 clove, thinly sliced
7)  Green Chilly – 4, slitted
8)  Black Pepper Powder – 2 tsp or more if needed
9)  Curry leaves – 3 sprigs
10)  Coconut oil or any other cooking oil – 1/4 cup
11)  salt for taste

Marinate chicken pieces with chicken masala, lemon juice and salt overnight in refrigerator.
Next day cook marinated chicken covered adding water if needed.
Heat some oil in pan and fry green chilly, ginger and garlic.
Add thinly sliced onion and fry till onion turn light golden.
Add cooked chicken pieces , curry leaves and fry till chicken pieces turns crispy on the outside.
Add black pepper powder, mix well.
Serve hot with rice and moru curry ( Seasoned plain yogurt)

1)  Eggs – 4
2)  Green Chilly – 2
3)  Grated Coconut – 1 tbsp
4)  Curry leaves – 1 sprig
5)  Green Bell Pepper (Capsicum) – 2 tbsp, cut into small cubes
6)  Yellow Onion – 2 tbsp , cut into small cubes
7)  Tomato ( Seeds removed) – 2 tbsp, cut into small cubes
8)  Salt
9)  Cheddar Cheese – Optional

Lightly beat eggs , green chilly , grated coconut and curry leaves together adding enough salt. Set this aside.
Heat some oil in a pan and saute cubed bell pepper and yellow onion.
Once vegetables are cooked add egg mix to this and mix well and scramble eggs.
Once egg is cooked add cubed tomato and mix well.
Add more salt if needed. Serve hot.

You can add grated cheddar cheese to enhance taste.