Heat coconut oil in a pan and add cumin seeds until fragrant.
Stir in onions and cook until golden brown.
Add tomatoes, salt, turmeric, chili powder, and chilies. Simmer to a paste.
Pour in coconut cream, cook gently for a few minutes.
Add chicken pieces, stir to coat, cover partially, and cook for 10 minutes.
Adjust seasoning, stir in garam masala, and garnish with coriander.
