Heat a pot, add coconut oil, add onions and sauté until translucent, add ginger garlic paste and cook until the raw smell goes, now add curry leaves and green chilies. Add all the spices and mix well.
Now add tomato, salt and cook until soft.
Add the chicken and coat well with the masala and cook until the chicken texture changes.
Now add the milk and cook for 10 minutes.
After 10 minutes add potato, carrot, & coriander leaves cover and cook until it’s soft, tender and succulent. Now add coconut cream and simmer for 2 to 3 minutes.