Marinate the Chicken: In a bowl, marinate the chicken pieces with turmeric powder, red chili powder, and salt. Let it sit for at least 30 minutes.
Prepare the Curry Base: Heat coconut oil in a pan and add cumin seeds. Once they start to splutter, add chopped onions and sauté until golden brown. Add minced garlic, grated ginger, and slit green chilies. Sauté until aromatic.
Add the Spices: Add coriander powder and mix well. Then, add chopped tomatoes and cook until they soften and the oil starts to separate.
Cook the Chicken: Add the marinated chicken pieces to the pan and cook until they are partially cooked and coated with the masala.
Add Coconut Milk: Pour in the coconut milk and stir well. Bring the curry to a gentle simmer and let it cook until the chicken is tender and cooked through.
Adjust Seasoning: Taste the curry and adjust the seasoning according to your preference. Add more salt or spices if needed.
Garnish and Serve: Once the chicken is cooked and the curry has reached the desired consistency, garnish with fresh coriander leaves. Serve hot with steamed rice or Indian breads like naan or roti.