Heat a dry pan over medium-low heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies. Dry-roast until fragrant and slightly darkened, about 3 to 4 minutes. Add the grated coconut in the last minute and roast until golden.

Transfer the roasted spices and coconut to a grinder. Add a few tablespoons of water and blend into a smooth paste.

Heat oil in the same pan over medium heat. Add the curry leaves and sliced shallots. Cook until the shallots turn translucent and light golden at the edges.

Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears. Add the chopped tomatoes and turmeric powder, cooking until the tomatoes soften and blend into the oil.

Add the chicken pieces and salt. Sauté for 5 minutes until the chicken changes color on the outside.

Add the ground spice paste and water. Stir well to coat the chicken, bring to a simmer, cover, and cook over medium-low heat for 20 minutes until the chicken is tender and reaches an internal temperature of 74°C / 165°F at the thickest piece, and the oil separates on top.