Heat a pressure cooker, add oil, and add the whole spices ( bay leaf, cardamom, star anise, Kalpasi, cloves) and sauté them for a few seconds in hot oil.
Add 1 finely chopped onions and some salt and sauté then until nice and brown. Once the onions have browned, add a splash of water to deglaze the pan and soften the onions and little bit more.
Next add the tomatoes and cook them until soft and the juices are released, and then 1/2 tbsp red chilli powder, 1 tbsp coriander powder as mentioned in the ingredients under for the chicken curry. And sauté until the chicken is well coated and the masala has been cooked off.
Next add in the the chicken pieces, turmeric powder, salt and ginger garlic paste , Garam Masala and sauté in the oil until the chicken looses it pink on the outside and has become slightly firm.
Measure and add about 2 cups of water and pressure cook the chicken unto 2 whistles.
When the chicken is cooking, take a kadai or a pan and add 1 tsp some oil, and add cinnamon stick, cumin seeds, fennel seeds, whole black pepper and sauté for 1 minute until the flavors are infused and they are slightly toasted.
Next 1/2 onion and green chillies, and cook until the onions are cooked and are softened. Then add the masala powders ( corriander and red chilli powder ) and roast them until dry and the flavors are enhanced. Finally add the grated coconut and roast them well until the coconut is slightly browned.
Cool the fried items and transfer to a blender or a fine grinding mixie jar, add kasa Kasa or kas kas and grind it fine without water first and then add little water at time and grind to a smooth paste. The paste should be fine and should have no traces of coconut or other spices in it.
Now by this time chicken in the pressure cooker would be cooked, once the pressure is released open the lid and turn on the flame and add the freshly ground masala and bring to a boil in medium flame. Cover the pressure cooker half way through when you boil the kuzhambu.
Check in between, if it needs salt. Cook until the chicken is cooked and softened and the masala flavors have infused in the chicken pieces.
Simmer for 10 minutes on low flame with the lid on. You’ll start seeing the oil separates on the side and the kitchen smells of chicken curry. Turn off the flame and Garnish with fresh curry leaves and serve it hot with dosa or idli