Marinate the chicken pieces with turmeric powder, pepper powder and salt. Keep it aside for 30 minutes.
Heat oil in a pan, add grated coconut, chopped shallots, fennel seeds and curry leaves. Roast till coconut becomes golden, keep stirring, then add chilli powder, coriander powder and garam masala. Sauté until the raw smell goes.
Remove from the fire and allow to cool. Once it cools down, transfer to a blender and blend it to a smooth paste by adding enough water. Keep this aside.
Take a deep kadai, add oil and heat it, add ginger garlic paste, sauté for few seconds, then add chopped shallots, green chilies and salt. Sauté till golden brown in color.
Add chopped tomato and cook well by closing the kadai in medium flame.
Add chicken pieces to it and mix well, close the kadai and cook for 5 minutes in a medium flame.
Chicken 75% cooked, add ground masala paste and mix well. Add 1/2 cup of hot water and add some more salt and bring to boil.
Cook till the chicken is fully cooked, check the taste and adjust accordingly.
Finally season with chopped shallots and curry leaves. Heat 1 tbsp coconut oil in a pan add chopped small onions and curry leaves, roast until the shallots becomes golden brown in color.
Pour the seasoning over the chicken curry and cover the kadai for few seconds. Then mix well ..
Serve hot with nice Pathiri, Idiyappam, Chapati or normal rice etc...
Personally I prefer this a perfect combination for Pathiri.. Enjoy.