Step 1

First cut the chicken thigh into medium bite-size pieces and remove extra fats.

Step 2

Heat the pan into medium heat, saute the curry leaves, cinnamon, and cardamom for few seconds and follow with the chopped shallots and saute until soft and translucent.

Step 3

Next add the green chilli, garlic and ginger and stir for1-2 minutes, stir well until the onions become caramalized and light brown.

Step 4

Then add the chopped tomatoes and tomato puree. Saute until the tomatoes become soft and oil starts to seperate with the sauce.

Step 5

Now it's ready to add the spices, chilli powder, turmeric, curry powder, black pepper, and stir for few seconds.

Step 6

Place the chicken in and combine well with everything and cook for 2-3 minutes with medium heat. Add a splash of water if needed. After stiring for 2-3 minutes pour the water and coconut milk in. Close the lid, simmer and cook for 8-10 minutes, stir occacionally.

Step 7

Once the chicken is fully cooked and tender, turn off the heat and add green chilli and squeeze in lime juice. Sprinkle some chopped coriander.

Step 8

Transfer to a serving plate and garnish with extra green chillies and coriander. Serve with plain rice or naan.