Blend the ingredients for the marinade in a food processor or blender with 3 tablespoons of water to form a smooth paste. Mix the chicken with the marinade, cover and let marinate in the fridge for at least 15 minutes.
Meanwhile, for the spice paste, heat 1 tablespoon of sunflower oil in a frying pan over medium heat. Fry the onion and coconut grater, stirring occasionally, until golden brown. After 5-7 add the remaining ingredients and fry for 2 minutes. Blend everything in a food processor or blender with 3 tablespoons of water to a smooth paste.
Heat 7 tablespoons of oil in a frying pan over medium heat and fry the curry leaves and onion, stirring occasionally. After 5 minutes add the spice paste and fry for 10 minutes.
Stir in the chicken with the marinade and fry on all sides for 5 minutes. Lower the heat, add 250 milliliters of water and simmer the chicken with the lid on the pan for another 10 minutes.
Garnish with the coriander. Delicious with rice, or serve with soft white balls.