Heat vegetable oil in a pan over medium heat.
Add chopped onions and sauté until they turn golden brown.
Add minced garlic, grated ginger, and chopped green chillies. Sauté for another 2 minutes.
Add chopped tomatoes and cook until they become soft and mushy.
Add turmeric powder, coriander powder, cumin powder, garam masala, and red chilli powder. Mix well and cook for 2-3 minutes.
Add the chicken pieces and mix until they are well coated with the masala.
Pour in coconut milk and stir to combine. Season with salt according to taste.
Cover the pan and let the chicken cook for about 15-20 minutes or until it is tender and cooked through.
Once cooked, garnish with fresh coriander leaves.
Serve hot with steamed rice or chapatis.
