The Hurry' burry Kurry - Aka Chicken Fraanks -

    As the name cites, itz indeed a hurry burry dish made from processed chicken (normally called Chicken -franks derived from the french cuisine).This is a tasty dish that can be made by all lonely Adams'(bachelors )short of time within 15-20 min's and to be sure not more than that.There is an axiom that "Hurry - burry will always Spoil the Curry"- Yepp,True to an extent . So make sure that you are not in much hurry though the time needed  for this dish is very minute. I assure you  that this dish will be pretty gud with pancakes like Chappathi, Ari Pathiri or the Middle - eastern Khubz.This can be made in varied kinds and modules.
The One 'am gonna' try here is a Saucy one with enough spice and blocks.
So tie up your Aprons  -
Here we go......

Ingredients :-

1.Chicken Franks - 1 Packet -400 gms ( consisting of abt 10-12 Strands)
2.Potatoes   - 2  ( big size )     
3.Tomatoes -  2  ( big size ) ,you can also use tomato paste instead.
4.Onions     -  3-4 ( normal size ).
5.Ginger n' Garlic - Small piece and 4 pods.
6.Garam Masala - 2 tsp.
7.Chilly Powder  - 2 tsp.
8.Turmeric Powder - 1/2 tsp.
9.Coriander Powder- 1/2 tsp. (optional )
10.Coriander leaves - Grinded or 2 to 3 strands.
11.Green Elaichi   -  2  to 3 no:s.
12.Mustard seeds - A Pinch.
13.Coconut milk -   2-3 Cups.
14.Coconut Oil  or Sunflower Oil -  3-4 tbsp.

Preparation.

 Wash the chicken strands thorougly and let it to drain.Cut the Strands into small cylinders or blocks as you can figure it out from the Picture.Heat the oil in a pan  on medium temp. After the oil get heated up, put the pinch of mustard seeds into it and make sure tha you hear the CRack-CracK sound of the bursting of the seeds. If you don't hear it , juz' curse the seeds .......Sorry, I won't be responsible for that.......he.....he......!
Now saute' the veggies like sliced Onions, Potatoes and Tommies along with chopped ginger/garlic and elaichi pods till the  Onion becomes goldy brown. You may also feel a pleasant smell by that time ,which I can't express or make you feel by typing on this clip board.
Now marinate the chicken franks with the Garam masala and all the above said powders with a little bit of oil. Gently put the marinated Chicken to the saute'ed mixture on the pan and heat it for a while.
Now add the 3 cups of coconut milk and heat it in low flame.Add the grinded coriander paste or you can garnish it with strands of coriander leaves.

NB: - I even added some fish masala by gaffe.........Thank God, it didn't taste weird. Everything was okay
by the end though it was a little bit spicy. Addition of coconut milk made the curry simple and humble.