Take a Kadai and add in the coconut oil. Add the chillies, curry leaves and garlic. Roast on a low flame for about 30 seconds. Roasting on a low flame is key as the chillies will burn in high heat. Add in the chopped shallots. Saute everything for a few minutes till the shallots are soft.
Add the salt and turmeric powder. Saute for a minute. Add the cleaned bone-in chicken to the Kadai. Mix everything well to combine. Add half a cup of water and mix well.
Cover the pan with a lid and cook for 30 minutes on a low flame. Cooking on low heat is important for bringing the flavours of the chicken. The chicken should be cooked till it’s semi-dry and the water has been evaporated.
Chicken milagai kari is ready. Serve hot with rice.