Pressure cook the chicken offals with salt and pepper for one whistle. Do not add any water. Alternately, cook in a pot of boiling water seasoned with salt and pepper till 3/4ths done.

In another pan, heat coconut oil, add crushed garlic and curry leaves. Saute for a minute and add both types of chilli powder.

Transfer the cooked chicken offals along with half of the stock and cook on high flame for 2-3 minutes. Then reduce heat and cook till the gravy has reduced and just about coats the offals.

Garnish with coriander leaves.