In a wok, heat oil over medium heat
Add onions, cinnamon stick and curry leaves. Saute until onions are translucent.
Add minced ginger and garlic. Mix and saute for another 2 minutes
Add salt, sugar, dried chilies, turmeric powder, cinnamon powder, coriander powder and coriander seeds. Combine ingredients and sauté for another minute.
Add chicken and mix with rest of ingredients. Cook for around 8-10 minutes.
Add tamarind paste, coconut milk & coconut cream. Cover wok and simmer for 20-30 minutes.
Add salt (if needed). Serve and enjoy!
Inspired by Ang Sarap.