In a deep saucepan, add the coconut oil and allow it to warm up on a low to medium flame; do not allow the oil to overheat.
Chop one of the two red onions thinly and add it to the pan with the ginger, garlic, and curry leaves; mix well and allow to cook until the onion turns golden in color and the smell of rawness of the garlic has gone.
In the meantime, bled to a paste the other onion and add it to the saucepan once the ingredients have cooked.
Allow the onion paste to cook for 2-3 minutes, then add the marinated chicken.
Mix the chicken well, browning it on all sides of it and allowing the spices to coat the onions as well; this will take 4-5 minutes on a medium flame.
While the chicken browns, add two cups of water to the bowl where the chicken was marinating, trying to take all of the spices in, then add it to the chicken curry.
Mix the curry well, put a lid on the pan and allow it to cook until the chicken is thoroughly cooked, which should take about 20 minutes.
Allow the curry to rest for 5 minutes, serve and enjoy!