Add the oil to a cooking pot and heat up. Throw in the sliced onion. Stir fry for a minute or until the onion turns a bit translucent. Then add the Tomato and stir fry as well.
Reduce the heat and add the ginger garlic and stir cook for a few seconds on low heat so that the contents of the pot get mixed up.
Add your chicken pieces and stir fry for another 2-3 minutes.
Pour in the Coconut milk.
Add the garam masala and black pepper. Mix everything well.
Cook on slow heat (slow so that it doesn't curdle) for about 15 minutes uncovered or until the curry has reduced and thickened and the chicken has cooked and the flavors have incorporated.
Take off from the heat and add the juice of one lime into the curry before serving still hot.
Garnish with cilantro.
See below the recipe for serving suggestions.
Notes
Use Ginger & Garlic Paste or finely chopped ginger + garlic (ratio of ⅓ ginger and ⅔ garlic). That way it will mix into the curry properly, emulsify and help thicken the curry.