Add the chopped tomato, cumin powder and coriander powder mix well and continue cooking the chicken for another 10 minutes.
Now add the coriander paste and mix well continue cooking. When you see oil seeping out at the edges add about a half a cup of warm water. Mix well. Check for the seasoning at this point, add salt or sugar as per your taste.
Cover and cook the chicken on medium-low heat, stirring intermittently. When cooked and you find the gravy too thin, uncover the pot and reduce the gravy by cranking up the heat.
Finally squeeze some lime and give a mix. take it off the heat.
Serve it hot with rice or roti.
Notes
** I have not adding any red chilli powder in this curry, so I spiced it up with green chillies.bAdd green chillies according to your taste and the spiciness of the chillies.