Rub the chicken pieces with turmeric powder and salt, and set aside to marinate while the masala is prepared.

Dry roast the dried red chilies, coriander seeds, black peppercorns, fennel seeds, and cumin seeds in a pan over low heat, stirring constantly, until fragrant and a shade darker.

Grind the roasted spices together with the grated coconut and a splash of water into a smooth, thick masala paste.

Heat the gingelly oil in a kadai and add the star anise, cinnamon stick, and bay leaf, letting them sizzle until aromatic.

Add the finely chopped onions and sauté, stirring frequently, until deep golden brown.

Stir in the chopped ginger, garlic, and curry leaves, and sauté until the raw smell disappears.

Add the chopped tomatoes and cook, mashing occasionally, until soft and the oil begins to separate at the edges of the masala.

Add the ground Chettinad spice paste to the kadai and cook, stirring often, until the raw smell is gone and the oil separates again.

Add the marinated chicken pieces to the kadai and stir well to coat them evenly in the masala, searing for a few minutes.

Pour in the water, stir, cover, and simmer until the chicken is fully cooked through and tender.

Turn off the heat, sprinkle the chopped coriander leaves over the curry, and give it one final stir before serving.