Combine chicken pieces, salt, coriander powder, turmeric powder, 1 tsp red chilli powder, 1 tbsp crushed peppercorns and egg in a bowl and mix well.
Finely chop 5-6 curry leaves and add alongwith lemon juice and mix well.
Add ginger-garlic paste and rice flour and mix well.
Heat sufficient oil in a kadai. Deep-fry chicken pieces till golden and crisp. Drain on absorbent paper.
Heat coconut oil in anon-stick pan. Add dried coconut slices and sauté till well browned and crisp. Add mustard seeds and let them splutter.
Add remaining curry leaves, 2 tsps crushed peppercorns, little water and mix well.
Add salt, remaining red chilli powder and cook for a minute.
Add fried chicken and toss to mix. Let it get heated through.