Wash and clean chicken pieces. Drain out water thoroughly.
In a wide bowl, marinate drained chicken pieces with turmeric powder and salt. Keep aside for half an hour.
Heat oil in a heavy pan. Add cinnamon and fennel seeds. Fry on low heat until fragrant.
Add curry leaves, saute them, then add onions. When they turn golden brown, add ginger - garlic paste, red chilli powder, coriander powder and turmeric powder. Saute for 2 minutes, add chopped tomatoes and saute till tomatoes are well blended.
Add marinated chicken pieces and salt and fry until oil rises on top.
Pour thin coconut milk over the chicken and cook, covered, on low heat.
When the chicken is tender, add thick coconut milk and thick tamarind paste.
Simmer for 5 minutes and remove from the heat.
Serve with plain rice, variety rice, chapati, parotta etc.