Heat the oil in a saucepan. Cook the chicken, skin side down, until browned. Remove from the pan and set aside. Add the onions and cook for about 10 minutes. Add the garlic, cumin, turmeric and coriander. Stir well and cook for 2 minutes. Return the chicken to the pan and coat will with the paste. Turn the chicken so its skin side up.

Add the coconut milk and simmer for 15 minutes, or until the chicken is cooked through. Stir in the coriander and serve with fried onion rings, boiled rice and a green salad. Garnish with fresh coriander leaves.