Heat oil in a pan and add cinnamon stick, cardamom and clove.
Add ginger garlic crushed, green chilly and curry leaves. Saute for 1 minute.
Add sliced onion and saute till it becomes soft.
Now add tomato and mix well. Cover and cook for 5 minutes in low to medium flame.
When the tomato becomes soft, add all powdered masala and salt as required.
Saute for 2-3 minutes.
Add the chicken pieces, Combine well.
Pour hot water and mix well. Cover and cook for 25-30 minutes in medium flame.
Finally grind the grated coconut, cashew nuts and fennel seeds by adding little water to make a smooth paste. Add it into the chicken curry. Adjust the consistency by adding little water only if required.
When it starts to boil, add chopped coriander leaves and remove it from the flame.