Spicy chicken (dry) curry

I'm always on the look out for newer ways to cook chicken, as I am sure many of you are. Here is the result of one of my experiments. Judging by how quickly the dish was consumed, it turned out really well.

Difficulty level: Medium
Preparation time: 10 min
Cooking time: 45-50 min
Makes: 3-4 servings

Ingredients:


Chicken: 750 gms, cut into very small pieces (about 1- 1 1/2" in size)
Ginger-garlic paste: 1 1/2 tbsp
Onion: 1 medium, thinly sliced
Oil: 2 tbsp + 2 tsp
Turmeric powder: 1/4 tsp
Meat masala: 6 heaped tsp
Curry leaves: 1 sprig
Sri Racha chilli paste: 5 tsp

Heat 2 tbsp oil and saute the ginger-garlic paste and onion, along with a dash of salt. Once the onion is light brown, add the turmeric powder and meat masala. Saute for a min and add the leaves of a sprig of curry leaves. Add salt and mix well, cover and cook until done. Remove the cover and allow excess water to evaporate. Make a small 'well' in the middle. Add 2 tsp oil and add the chilli paste and saute. Now mix it with the rest of the chicken so as get the chilli paste coated uniformly on all the pieces. Cook on a low flame until brown and crispy, stiriing occassionally. Serve garnished with curry leaves.

Goes well with chapathi, rice or any other bread.