In a large pan, heat oil on medium-high heat and saute the onions till soft and almost starting to turn brown.
Add the wet masala and cook for 3-4 minutes till they roll back and form a thick paste. Add the chicken and salt .Mix well and cook covered until the chicken leaves it’s water.
Open the lid and add ½ cup water and half the coriander leaves. When the chicken is almost done, add the sliced tomatoes and cook till the chicken is fully cooked.
Serve garnished with remaining coriander leaves. This curry is excellent with roti, bread & ghee rice.
By Ria Samuel