Chicken in Tomato and Coconut Milk

500 gms chicken,  boneless cubes
4 onions,  chopped fine
5 tbsp thick tomato paste
2 tsp garam masala powder
2-3 tsp red chilli powder
1/2 tsp turmeric powder
50 gms coconut milk powder (prepared with one glass water)
or 1 glass of medium coconut milk
12-15 curry leaves
1 tsp mustard seeds
4-5 dry gundu chillies (small round red chillies)
10-12 red french shallots (small sambar onions, peeled and whole)
Salt to taste
Oil as required
Apply salt on the chicken.
Heat oil in a vessel and put in a few curry leaves and the red chillies.
Add the chicken and sautee till the outer layer is seared.
Remove and add a little more oil to the vessel.
Fry the onions till just beginning to brown.
Maka a thick paste of the dry masalas with water and add to the onions.
Sautee for a while.
Add the tomato paste and fry well till the raw smell goes.
Add the seared chicken, with curry leaves and chillies, to this and mix well together.
Add the coconut milk and shallots and  bring to a boil.
Add  water for desired consistency and then simmer.
This gravy tends to be on the sweeter side,  so  check and if desired add a little more red chilli powder, and salt if required.
Add a tempering of mustard seeds and the remaining curry leaves and cover.
Turn off heat.
Serve with roti or rice.

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