Heat 1 teaspoon of oil in a pan. Add diced onions; fry until they are golden in color. Add ginger and garlic, fry for ½ minute. Add tomatoes, water, garam masala powder , turmeric powder and red chilli powder and cook for a minute or two. Pour it into a blender until pureed.
Add chicken to a pot along with coconut milk. After it starts to boil, let it simmer for 5-7 minutes or until the meat is tender.
Heat 1 teaspoon oil in a fry pan. Add mustard seed, fenugreek seed, cumin seed and lentils, then fry until the mustard seeds start popping. Add whole red chillies and stir until it is a darker color. Add curry leaves. When the leaves become soft, take them out. Mix all of the ingredients together with a ladle.
Finally garnish with cilantro/coriander leaves and serve.
Note: Yield: 4 Servings, Degree of Difficulty: Medium