Boil the Red Chili Pepper (10) in some water for ten minutes and let it cool well.
Cut the Chicken (500 gram) to small pieces and wash well and drain out all the water.
To a mixer add the boiled whole red chili, Fresh Ginger (1 inch), Garlic (8 clove), Red Chili Powder (1 tablespoon), Ground Turmeric (1/2 teaspoon), Garam Masala (3/4 teaspoon), Lemon Juice (1 tablespoon), and Salt (to taste). Grind this to a smooth paste.
Reserve a table spoon of this ground paste. Add the rest of the paste to the chicken and marinate it well. Add Corn Flour (1 tablespoon) to the marinated chicken and combine well and keep it aside for one to two hours. If possible do the marination and keep the chicken overnight in fridge for best results.
Before frying add the Rice Flour (1 tablespoon) to the marinated chicken and combine well and fry the chicken pieces on Coconut Oil (to taste). To the Desiccated Coconut (1/2 cup) add the reserved paste and Curry Leaf (2 sprig).
Mix well and fry this coconut mix in the same oil you fry the chicken and sprinkle on top of the fried chicken pieces. Serve hot.