Heat oil in a pan or a kadai.

Saute the onions, till they become transparent.

Simmer the heat and add the ginger-garlic paste.

Fry for sometime, until the raw smell of the ginger-garlic paste disappears.

Add tomato and saute for another 2 mins.

Once the tomatoes are almost cooked, add the coriander powder, chilly powder, garam masala powder and turmeric powder and mix well.

Saute this mixture for a min.

Add the chicken pieces and mix it well with the masala.

Add 2 cups of water and salt.

Allow it to cook on a medium flame for about 45 mins.

Once the chicken is cooked and the gravy is thickened, add the coconut milk.

Heat it through.

Garnish with coriander leaves.

:- Serve hot with chappathis, pooris, rice, appam etc.