Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.