Heat 2 tablespoon coconut oil in a kadai or wok on low heat. Add Coriander powder, Kashmiri Red chilli powder, turmeric and fry till aromatic. (Approx. 6-8 minutes)
Add thinly sliced green chilles, julienned ginger and garlic, curry leaves, coconut pieces, onion, and salt. Mix well to combine.
Turn off the heat.
Add the chicken pieces and mix well to coat all the pieces with the spice mix.
Turn the heat to medium. Cover and cook for about 20-25 minutes or until the chicken pieces are cooked thoroughly. Still occasionally to prevent the masala from sticking to the bottom of the pan.
Once the chicken pieces are cooked, drizzle 1 tbsp coconut oil. Add more curry leaves and sprinkle some garam masala if using.
Serve hot with rice or Chappati.