Heat oil in a pan, add chopped and sliced onions and fry until slightly brown.
Keep stirring while frying. Once done, add curry leaves, green chillies followed by ginger-garlic paste. Fry again.
The next step is to add coriander powder, turmeric powder, Kashmiri red chilli powder, black pepper powder and mix everything well.
Keep stirring for 2-3 minutes.
After that add chopped tomatoes, salt to taste, cover and cook again for 3-4 minutes or until tomatoes turn mushy.
Once done, add chicken, mix and cook on high heat for 5 minutes.
Then add fresh coconut paste and water (To make coconut paste, add coconut and water in a blender and blend until smooth and consistent paste).
Cover and cook for 5 minutes.
Chicken Curry is ready to be served.
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