You can have this curry with rice or with any Indian bread.The best combination is with pathiri. The chilly used is medium hot. Adjust the amount of ingrediants for your taste.
Heat oil in a cooker and add sliced onions.
When the onion softens add curry leaves green chillies and ginger garlic paste and cook until onion turn golden brown
To the above mixture add turmeric, garam masala,coriander and red chilli powder and cook for 2 minutes.
Add the tomatoes and cook for 2 minutes.
Then add the chicken (curry cut pieces) mix well and add water to just touch the top of the chicken.Add salt and cover the lid and cook for 3 whistles.
Pour coconut milk into the curry and and heat it to boil.
Serve in a bowl and garnish with coriander leaves.
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