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1
Place chicken in medium bowl and mix with yogurt, turmeric, and 1 teaspoon salt.
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2
: In dutch oven or large saucepan, heat 1/4 cup oil over medium heat. When shimmering, add 1 cup chopped onions, 5 chili peppers, coconut, coriander, cumin, fennel, fenugreek, and black pepper. Cook, stirring, until onions have softened, 10 to 12 minutes; cool briefly.
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3
Transfer mixture to food processor and pulse to a paste. Heat remaining 1/4 cup oil in same unwashed saucepan over medium heat. When shimmering, add remaining onions, remaining 5 to 7 chili peppers, bay leaf, cardamom, cinnamon, star anise, 1 teaspoon ground chili, curry leaves, and 1 teaspoon salt. Cook, stirring, until onions have softened, 10 to 12 minutes.
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4
Stir in curry paste and tomatoes, and bring to simmer. Cook, stirring, until tomatoes have cooked down into a thick sauce, and mixture begins to look separated, about 20 minutes. (Reduce heat to medium-low if mixture is beginning to brown on bottom of pot).
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5
Stir in tamarind (or lime juice) and chicken. Cover and simmer until chicken is cooked through, about 10 minutes. Season to taste with salt and/or ground chili.
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6
: Heat oil (or ghee) in large skillet or saucepan over medium heat. When shimmering, add chilies and cumin, and cook until fragrant, about 1 minute. Add garlic and cook until fragrant, about 30 seconds. Stir in okra, broth, and salt. Cover and cook, stirring occasionally, until okra is just cooked through, about 10 minutes. Season to taste. Serve curry and okra together immediately.
