Marinate chicken pieces with salt and tumeric powder for 15 minutes. Grind all the spice ingredients into a fine paste. Heat oil in wok until hot and fry the chicken until golden brown, drain on paper towel and set aside.
Heat 3 tablespoons oil in pot and add the ground spice paste. Fry until fragrant, then add the tomato paste, lime leaves and stir. Add water and sugar and bring to a boil.
Lower heat and put the chicken in the pot. Add the onion rings and tomatoes and simmer for about 15 minutes. Check the seasoning and add more salt or sugar to taste. Remove from heat and serve