Chicken cooked in coconut milk with minimal spices.
Heat ghee in a wok or kadhai till warm.
Add the bay leaves and fry till they are fragrant and spluttering.
Next, add the sliced onions and fry till soft and golden brown.
Cooking on low flame, add the chilli and garlic pastes. Cook for 2-3 minutes.
Add the chicken pieces to this mixture along with a teaspoon of salt.
Mix well and let the chicken cook in the spice paste and its own juices. Stir occasionally, cooking till the chicken has stopped releasing juices and the spice paste is secreting oil.
Add a cup of coconut milk, half a cup of warm water, green chillies, turmeric powder, salt and sugar to the chicken. Allow it to simmer until the chicken is cooked through.
Pour in another cup of coconut milk, adjust the seasoning and cook for 10 minutes or until the curry has reduced by half.
Remove from flame, garnish with coriander leaves. Serve with Indian bread of choice, steamed rice or mishti ghee bhaat.