Wash and clean the chicken and set aside.

Roast dried red chilies, poppy seeds, and peanuts in a pan on medium-low heat for 5-7 minutes until fragrant.

Cool the roasted ingredients and grind them into a smooth paste.

Heat oil in a pressure cooker and add chopped onions, curry leaves, and chopped green chilies.

Cook for a few minutes until the onions soften and release their aroma.

Add ginger garlic paste and cook for another 2 minutes.

Add the chicken pieces, salt, and turmeric powder and mix well.

Cook for 5-7 minutes.

Add the prepared paste, tomato puree, coriander powder, cumin powder, and red chili powder.

Stir well and add 1/2 cup of water.

Close the pressure cooker lid and cook for 15-20 minutes, or until you hear two whistles.

After two whistles, open the lid and let it simmer on low heat.

Add garam masala powder and coconut milk and mix well.

Cook for another 10-12 minutes.

Garnish with fresh coriander leaves and serve hot with steamed rice.