Marinate the chicken pieces with ingredient no. (2) to (4) for 30 minutes.
Heat the oil in a saucepan and fry the onion and garlic till fragrant.
Add the chicken pieces and fry lightly.
Put in the ingredient numbers (5) to (16) and simmer till the chicken is cooked and the sauce thickens.
Add a little more water if necessary as this dish should be quite wet.
Put in the corriander leaves and stir for a minute.
Ready for serving.
Note 1: Do not overcook the meat so as to have a good texture.
Note 2: If you find that the gravy is too oily, place the cooked dish into the fridge. When the dish is cold, the fats will coagulate as a white layer on top. Remove the layer of fats with a spoon. Reheat the dish and it will be ready for serving.