Step 1

Rub the chicken pieces in turmeric powder and seat aside. Heat the cast iron skillet over medium heat until hot. Add coriander seeds, fennel seeds, bay leaf, cinnamon, peppercorns, cardamon, and red chillies. (if you're using the red chili powder, do not add it now). Cook, stirring constantly, until the spices are fragrant, a few minutes. Transfer to a plate and allow to cool. Transfer to a spice blender (along with chili powder if using) and blend until powdered.

Step 2

Heat oil in a large non-stick or cast iron skillet over medium heat until shimmering. Stand away and add mustard seeds and curry leaves. Cook, stirring, until fragrant, about 30 seconds. Add onion, ginger, and garlic and cook, stirring, until softened and beginning to brown, about 5 minutes. Add the ground spices and stir vigorously. Add the chicken pieces and cook until lightly browned, stirring occasionally, about 5 minutes total. Add the coconut milk and salt. Bring to a simmer, reduce heat to low, cover, and cook until chicken is cooked through, about 20 minutes. Serve hot with roti or white rice.