In a dry skillet over medium heat, toast 2 teaspoons of coriander seeds, 1 teaspoon of cumin seeds, 1 cinnamon stick, and 4 whole cloves for about 2-3 minutes until fragrant and golden. Allow the spices to cool slightly, then grind them into a fine powder to create a warm aromatic blend.

In a large bowl, combine 2 lbs of boneless, skinless chicken thighs or legs with the prepared spice blend, 1 teaspoon ground cumin, 1 teaspoon curry powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix thoroughly until the chicken is well-coated in the spices. Cover the bowl and refrigerate for at least 30 minutes.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear for about 5-7 minutes, turning occasionally until browned. Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onions and lower the heat to medium. Cook the onions for about 8-10 minutes, stirring occasionally, until caramelized and golden brown.

Stir in 3-4 minced garlic cloves and 1 medium grated ginger. Cook for 1 minute, allowing the fragrance to permeate the kitchen.

Incorporate 2 diced medium tomatoes into the skillet. Cook for about 2-3 minutes until the tomatoes soften and release their juices.

Pour in 1 cup of coconut milk, scraping the bottom of the skillet to release flavorful bits. Return the browned chicken to the skillet and stir to combine.

Reduce heat to low, cover the skillet, and let simmer for about 20-25 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens.

Stir in the chopped cilantro and 1 tablespoon of grated fresh turmeric; adjust seasoning with salt or pepper if needed.

Garnish with extra cilantro and serve hot alongside steamed rice, chapati, or ugali.