With tomato, coconut milk and spices.
Heat oil in a large pan, splutter mustard seed. Add onion and saute until golden brown. Add ginger and garlic, saute.
Add kashmiri chilli powder, chilli powder, coriander powder and turmeric powder along with little water and saute till oil seperates. Add chopped tomato and saute well.
Add chicken pieces and stir for few minutes, add 1/2 cup of water. Cover and cook until the chicken is done and gravy is thick.
Now add garam masala, pepper powder and coconut milk, mix well. Remove from fire.
This chicken curry goes well with white rice, appam etc.
NOTE - if you prefer it spicy please substitute kashmiri chilli powder with hot chilli powder.
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