Heat the oil, put in cummin seeds and curry leaves and when they splutter add the onions and cook until golden in colour.

Add the ground paste and stir for another a minute.

Mix in the chicken and salt and cook stirring, until dry.

Add 3 cups of water and bring to a boil.

Simmer, stirring occasionally until a thick gravy is left.

Place the chicken gravy in a dish and sprinkle the sali over it