Marinate the chicken with roasted curry powder, red chili powder, turmeric,salt and vinegar for 30 minutes.
Heat the oil in a heavy bottomed pan and saute the onions until they become translucent. Add minced ginger and garlic. Fry for 2 minutes.
Add the marinated chicken, green chili and curry leaves and give it a good stir. Let it fry for 2 minutes. Then add the chopped tomato and let it cook down.
Add tomato passata/puree and a cup of water. Let the curry come to a boil.
Reduce the heat to medium, cover and let it simmer for 30 minutes.
Add coconut milk and cook uncovered for further 10 minutes. Taste to see if it needs more salt.
Serve over rice or with naan or roti.