Remove all oil from the pot leaving only 2 tablespoons. Now, add half of the fried onion (about ¼ cup) chicken, and all ingredients in the spices list in the pot. Mix well, cover, and cook for 10 minutes until chicken is tender.
Add tomato purée and mix well. Let the curry simmer on low heat for 5-10 minutes until little oil separates on the sides of the pot.
Now, mix coconut milk powder, gram flour, lemon juice, and 2 cups water in a bowl. Add the mixture to simmering chicken curry.
Also add a chicken cube and 3 cups water, or as needed for desired consistency. Let the curry simmer until oil separates (about 15 minutes).
To serve take warm noodles in bowl top with curry and accompaniments of your choice. Enjoy.