Step 1: Sauté Aromatics

Heat coconut oil in a pan over above medium heat. Add 2-3 teaspoons of cumin seeds and 1/2 cup of curry leaves. Stir for approximately 30 seconds until fragrant.

Step 2: Cook Onions and Ginger-Garlic

Add 2 cups of sliced onion and 1 tablespoon of ginger-garlic paste to the pan. Stir and cook for 4-5 minutes until the onions soften and become translucent.

Step 3: Brown the Chicken

Add 1 kg (2.2 lbs) of chopped chicken pieces and 1-1.5 teaspoons of salt to the pan. Stir well to coat the chicken and cook for 4-5 minutes until the chicken pieces change color.

Step 4: Add Tomatoes and Spices

Introduce 1 cup of chopped tomato, 1 tablespoon of chopped fresh green chilies, 1 teaspoon of turmeric powder, 1 teaspoon of chili powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Stir thoroughly to combine all ingredients and coat the chicken with the spices.

Step 5: Simmer with Water

Pour in 200 ml of water. Stir, then cover the pan with a lid. Cook for 5-6 minutes, allowing the flavors to meld.

Step 6: Add Coconut Milk and Continue Simmering

Add 300 ml of coconut milk to the curry. Stir gently, then cover the pan again. Reduce the heat to just above a simmer and cook for 7-8 minutes, ensuring the chicken is tender.

Step 7: Reduce the Gravy

Remove the lid and increase the heat to high. Cook for approximately 4 minutes, stirring occasionally, to reduce and thicken the gravy to your desired consistency.

Step 8: Finish and Serve

Turn off the heat. Add 1 teaspoon of garam masala powder and 1/4 cup of chopped fresh coriander leaves. Stir one last time to incorporate the finishing spices and herbs. Serve hot with rice or bread.

• Adjust the amount of fresh green chilies to your preferred spice level.

• For a richer flavor, use chicken stock instead of water.

• Ensure the chicken is cooked through before serving.

• Use chicken breast for a leaner option, adjusting cooking time as needed.

• Add potatoes or other vegetables for a more substantial curry.