In a large bowl, marinate the chicken pieces with turmeric powder, red chili powder, coriander powder, cumin powder, grated ginger, and minced garlic. Allow it to marinate for at least 30 minutes or refrigerate overnight for enhanced flavor.

In a large skillet or pan, heat 2-3 tablespoons of oil over medium heat. Add the chopped onions and sauté until they turn golden brown.

Now, add the marinated chicken pieces to the skillet and cook them on medium-high heat until they are browned and cooked through. Stir occasionally to ensure even cooking.

In a separate pan, dry roast the grated coconut until it turns golden brown and aromatic. Allow it to cool, and then grind it into a fine powder using a blender or food processor.

Once the chicken is cooked, add the chopped green chilies, garam masala, and the ground coconut powder to the skillet. Mix well to coat the chicken evenly with the spices.

Stir in the tamarind paste or juice and fresh curry leaves. Adjust the salt according to your taste preferences.

Reduce the heat to low, cover the skillet, and let the chicken simmer for about 5-10 more minutes to allow the flavors to meld together.

Once done, remove from heat and garnish with fresh cilantro leaves if desired.

It pairs well with steamed rice, roti, or naan.