Marinate chicken in turmeric powder, red chilly powder & salt for 1/2 an hour. Heat oil. Add sliced onion, finely sliced ginger, curry leaves. Fry till onion turns brown. Add chicken pieces, coriander powder, red chilly powder & black pepper powder. Mix well. Cover & cook till chicken is tender & oil starts to separate. Add coconut milk & green chilly. Cover & cook till the coconut milk is absorbed, oil starts to come out again. Sprinkle chopped coriander leaves & take out. Roasted/fried cashewnuts can also be used for garnishing along with coriander. Goes well with paratha or roti
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