Chicken Carrot Stew

Whole chicken medium size 1, cut into medium pieces, cleaned well, strain and marinate with salt and lemon juice.
Carrot 4, cut into medium pieces, tomatoes 2, cubed, ginger garlic paste a tbsp., chicken masala
 a tbsp., onion 1, cubed, curry leaf a sprig, coconut milk 2 cups, salt to taste, coconut oil a tbsp.
Heat oil in a wok, drop onion in, sauté till tender, add curry leaves, ginger garlic paste and
chicken masala, sauté for 30 seconds, add marinated chicken and carrots combine well, allow to remain in low flame till cooked. Add tomato, salt, combine well, add coconut milk, allow to boil,
adjust salt.
Serve with bread / chapatti.