Midnight Chettinad Chicken Curry

Instructions:

1. Chop the onions and tomatoes. Clean the chicken and cut into pieces.
2. Heat oil in a pan. Add chopped onions and saute until it turns golden brown.
3. Add ginger and garlic paste to the pan, saute for a minute.
4. Add Chettinad masala powder, tomatoes and salt. Cook until tomatoes are soft and mushy.
5. Add the chicken pieces to the pan and mix well. Ensure each piece is well coated with the masala.
6. Cover the pan and let it cook for 20 minutes on medium heat.
7. Pour the coconut milk into the pan, mix well and let it simmer for another 10 minutes.
8. Remove from heat, sprinkle fresh coriander leaves on the curry and serve hot with rice or bread.