1 kg chicken cut into curry pieces 4 big onions (sliced) 1 tsp ginger paste 1 1/2 tsp garlic paste 4 curry leaves & 4 pieces rampe leaves 1 inch piece cinnamon 4 cardamoms 5 tbsp roasted curry powder (easily available in Asian markets) 1/2 tsp turmeric powder 2 tbsp tomato paste 4 tbsp tomato sauce 1 cup thick coconut milk cooking oil (to fry the chicken) 2 tbsp ghee 2 tbsp sugar salt to taste
Mix a little salt into the cut chicken and leave for 15mins. Fry the chicken pieces till light brown in colour and leave aside. Fry the sliced onions in the ghee with curry leaves, rampe, cinnamon and cardamom till the onions become light brown. Reduce the heat and add the curry powder, turmeric, ginger garlic, tomato paste, salt and a little water and cook till oil separates. Add the chicken pieces and cook for 10 mins in low heat. Mix the tomato sauce, sugar and lastly add the cup of coconut milk and cook for further 10mins. Turn off the heat, adjust the salt and lastly sprinkle some fried onions on top and leave the curry to set. Serve with rice or paratha.