Rub the Spices on Chicken

• If you are using fresh ground spices - In a small sauce pan, dry roast the spices on low till you smell a nice aroma. Do not let them turn dark brown. Let cool once roasted.
• Grind the roasted spices (not too coarse or too fine ).In a large bowl, add the chicken, sprinkle salt and ground spices (fresh or ready to use). Combine so that chicken is coated in spices, cover and let stand nearby while you make the sauce.

  Tip : - If you are able to marinate for at least 4 hours or overnight, that would make for extra flavorful curry.

Making the Coconut Chicken Curry

Stove Top Method

• In kadhai(indian wok) with lid or dutch oven, heat up the oil on medium. Once the oil is hot, add the bay leaf, green cardamom, cinnamon stick and wholes spices crackle for 10-12 seconds in oil.You can also add a small piece of star anise. 
• Next, add the onions. Saute the onions for 6-7 minutes until they are golden brown.
• Add the ginger garlic, curry leaves and turmeric next and saute for 15 seconds or so.
• Add the spice rubbed chicken to the pot, sprinkle ¼ teaspoon salt and stir around so that chicken is well combined. Let cook on medium heat for 5-8 minutes or till you see that the chicken pieces have started to become whitish and light brown on the edges.
• Cover the pot, reduce stove to low medium and let the chicken cook in its own juices until about 90% cooked, about 12-15 minutes (note that this time will depend on the cut and size of chicken pieces). You can check 1-2 times in between to make sure that the chicken is not sticking. On low heat, chicken will release and cook in its own juices.
• Uncover and add the coconut milk. Do not stir immediately. Let the coconut milk combine on its own at first. Very gently stir the coconut milk. Check and adjust the salt in the sauce. You can add green chilies and extra curry leaves(if desired) at this point. Cover and let simmer on low for 5-7 minutes or so until chicken is cooked through.

  Tip :- Dont let coconut milk come to a boil, it may curdle.
• If at the end of cooking you want a more saucy/runny curry add ½ cup water and cook for additional 2-3 minutes or till water that you added is is part of sauce.
• Finish with tamarind pulp. Serve with warm rice.

Instant Pot Method

• Set the instant pot on saute mode.
• Warm up the oil and temper with bay leaf, cardamom and cinnamon. Add the onions and brown them lightly for 6-7 minutes.
• Then, add the ginger & garlic, green chili, curry leaves and turmeric powder and saute for 20 seconds. Add the chicken, sprinkle ¼ teaspoon salt and saute with everything else for good 3-4 minutes until you see that the chicken is whitish and starting to get lightly browned.
• Close the lid of the Instant pot fitted with vent in the sealing position. Set to pressure cook mode and cook on high pressure for 3 minutes.
• Let the pressure realease naturally. 
• Open the lid and put back the IP in saute mode. Add the coconut milk and tamarind. Stir around and cook the coconut sauce for 4-5 minutes. Dont let coconut milk come to a boil. Check and adjust salt to taste.
• If at the end of cooking you want a more saucy/runny curry add ½ cup water and cook for additional 2-3 minutes till water that you added is is part of sauce.
• Finish with tamarind pulp. Serve with warm rice.