Heat coconut oil in a large pan over medium heat.

Add chopped onions and sauté until golden brown.

Stir in minced garlic, grated ginger, and slit green chillies. Cook for another 2 minutes.

Add chopped tomatoes and curry leaves. Cook until tomatoes are soft and oil starts to separate.

Lower the heat and add turmeric powder, coriander powder, cumin powder, garam masala, and red chilli powder. Stir well to combine.

Add the chicken pieces to the pan. Mix well to coat the chicken with the spices.

Pour in coconut milk and season with salt. Bring to a simmer.

Cover the pan and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

Garnish with fresh coriander leaves before serving.