You can replace with thick coconut milk or coconut cream in case you can't find fresh coconut.
Cashews (soaked in water)
Fresh Chopped Cilantro
Pre prep needs:
Soak the coconut and cashews in 1 cup of water for 10 mins.
Now in a blender(you can also use a pestle and mortar) add the cashews and coconut add a pinch of salt and 1 tsp of 'The one curry' and blend it into a fine paste.
Take a curved or flat bottomed pan/pot and bring it to a medium flame and add 3 tbsp oil of your choice.
Add chopped onion and sauté till it turns gold brown(it needs to be golden brown)
Add the chopped/grated ginger and garlic and sauté for a minute
Add all the tomatoes give it a bit of stir for a minute.
Add 2 tbsp of the The one curry masala
Add 1 tbsp of black pepper if you like it spicy or 1tsp if you like it mild or skip it if you are super mild person
Add 1/2 tbsp salt (adjust per liking)
Give it a good mix
Add a little bit of water to avoid burning
Keep sautéing till the entire mixture turns nice and soft for about 2-3 mins
Tomato Test: You should now see the tomatoes completely turned soft and mushy
Now add all the Chicken
Give it all a good mix
Add the coconut cashew paste.
Add 1 cup of water
Salt and heat Test: Do a final salt and heat test and add salt or black pepper as per your liking.
Add a tiny squeeze of lemon (optional)
Put the lid on and bring the flame to high and let it all come to a nice boil.
As soon as you see entire gravy boiling close the pot with the lid and reduce the flame to simmer(between medium and sim) for 20 mins. Give it a couple of stirs in between the 20 mins to make sure the bottom doesn't burn and put the lid back on.
After 20 mins remove the lid and bring to a medium flame let it boil for another 3-5 mins until the entire water content reduces to 60% of its initial level. ( It should have turned a thicker and oil should separate out)
Consistency test: The gravy should not be runny. It should be in the constituency of a table cream