Grate garlic and ginger and combine with 50-60 ml of water.
Cut the chicken into small pieces and sprinkle with extra salt and pepper.
Add vegetable oil to a frying pan and heat over medium heat.
Add the onions and mix gently, mixing with a wooden spatula so that the oil blends evenly.
Stir over high heat for about 4-5 minutes to fry the onion surface, keeping the stir to a minimum.
Stir evenly for 3-4 minutes to let the moisture evaporate.
When the entire surface of the onion starts to color, reduce to medium heat, mixing with a wooden spatula.
Continue frying until the onion is a medium dark brown color.
Add the garlic and ginger (dissolved in water) and let it blend. Leave it for about 20 to 30 seconds. Stir until the oil starts is is visible, coating around the surface.
Add the cut tomatoes. Slightly increase the heat and fry for 3-4 minutes so that the water will evaporate.
Fry until a light oil floats on the surface and and paste becomes sticky and thick.
Reduce to low heat, adding turmeric, cayenne pepper, and coriander. I like to add garam masala (1 tbs), curry powder (1 tbs), chopped coriander (2 tbs)
Finally mix in the salt.
Add water to the curry, adding the chicken and simmer for about 30 minutes.
For best results, the curry tends to settle overnight and the aroma deepens and becomes quite delicious. Before eating, adjust the taste over low heat for about 1 hour letting the curry to become thicker and dense. I personally add, soy sauce (1 tbsp), ketchup (1 tbsp) and Worcester sauce (1 tbsp) as a hidden taste.