In a deep bottomed vessel, heat oil. Add in the chicken pieces. Saute.

Cook the chicken in the oil for 10-12 minutes or until it starts changing color.

Add salt, pepper and ginger next and mix well.

Next, add in whole tomatoes into the vessel. Cover and let it cook for another 5-6 minutes.

Remove the skin from the tomatoes and mash them into the curry. Cook on high flame for 8-10 minutes or until you see the oil separate from the gravy.

Reduce the heat, add in the green chilies next and mix well. Cook for another 2 minutes.

Garnish with coriander leaves and serve hot with bread of your choice.