Take ½ copra (dry coconut), grate and brown it well on a hot tawa and keep aside.
Heat oil in a hot pan, add 5-6 small pieces of cinnamon, curry leaves, chopped onions, salt and fry until the onions turn golden in colour and become crispy.
Add crushed garlic, ginger and green chillies and sauté well till the raw flavours are gone. Add red chilli powder, Konkani masala, turmeric powder and mix all the ingredients well.
Add the chicken pieces and sauté well. Do not add water as the chicken will ooze out its moisture. Reduce the heat and cover the pan with a lid. Cook for about 10 minutes.
After about 10 -12 mins, open the lid and check the consistency. Add some water and mix. Add 1-2 tbsp of tomato puree, 1 tsp garam masala and the grated browned copra and simmer for 2 minutes.
Sprinkle chopped coriander, mix and switch off the flame.
The Konkani chicken is ready to be served.