Roast whole spices (bay leaf, cumin seeds, fennel seeds, coriander seeds, cinnamon stick, cloves, star anise, black peppercorns) in a skillet over medium heat for 5 minutes until aromatic.

Grind the roasted spices into a smooth powder.

In a bowl, combine chicken pieces with half of the ground curry powder and turmeric powder. Marinate for 30 minutes.

Heat oil in a pressure cooker over medium heat.

Roast the marinated chicken pieces for 3 minutes.

Remove chicken from the cooker and set aside.

Add sliced onions and chopped garlic to the same oil and sauté until translucent and soft.

Add chopped carrots and potatoes and sauté for 2 minutes.

Add the remaining ground curry powder, coconut milk, and 1 cup of water. Mix well.

Bring to a boil, then add the roasted chicken pieces and salt to taste. Mix well.

Cover the pressure cooker and cook for 2 whistles, then turn off the heat.

Allow the pressure to release naturally.

Open the pressure cooker and check the salt, adjusting as needed.

Serve hot with steamed rice and Vietnamese vegetarian spring rolls.