In a pan, heat oil and add the garam masala and onions. Saute the onions for a while.
Add the ginger garlic paste and saute.
Then, add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed powder, green chillies and salt.
Fry this mixture for a while, add a little water.
Then, add the chicken pieces and some water and cover the pan with a lid and cook for 1/2 - 1 hour.
Once the oil starts to separate, stir in the coconut milk and bring to a boil.
Add the curry leaves and coriander leaves for garnish.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.