Wash the chicken, cut it into small pieces and put it in a pressure cooker.
Add both the salts white and pink and half a liter of water. After one whistle, lower the heat for 10 mins and switch the heat off.
If you don’t have a cooker, then let it boil with vinegar and water in a covered pan for ten to twelve minutes, on low heat.
In a wok or pan add half the coconut oil. if you don’t like the smell use olive oil.
Add the onions, garlic, ginger and green chillies.
If you don’t like heat skip the chillies.
Saute all till they turn pinkish.
Pound the cardamoms, cloves. Add them to the onions.
Drop the cinnamon stick.
Add the chicken along with the stock to the onions.
Add the coconut milk.
Cook till the chicken gets tender.
Garnish with freshly chopped coriander.