Add in ginger garlic paste. Stir around for 2 minutes.
Reduce heat to low and add in the powders. Stir for 1 minute.
Add the tomatoes and cook till it turns soft, about 10 minutes. Let the mixture cool. Blend it along with half a cup of water till the sauce turns smooth.
Pour the gravy back to the pan and add in the chicken to it. Pour half a cup of water.
Add in the sugar and salt. Cover with lid and cook on low flame for 15-20 minutes.
Open the lid and pour in thick coconut milk amd bring it to a boil. Add in curry leaves.
Switch off the flame and drizzle a tsp of coconut oil on top.
Notes
NOTES: * Do not boil the gravy for too long after adding the coconut milk. You will lose the silky texture of the curry.