Grind all the ingredients listed to make a paste using less water and keep it ready.
Soak poppy seeds and cashew in water for 15 minutes and grind it along with coconut and water. Using a fine mesh strainer extract thick coconut milk and keep it ready.
To make the kuzhambu
Heat oil in a pan and temper with bay leaf, black stone flower, cumin seeds and curry leaves.
Saute onion along with green chillies until it turns lightly crisp and brown.
Add in the masala paste and saute along till it browns well. Need to fry over low flame until the raw smell goes away. Add in mint and coriander leaves at this stage and saute along.
Add in chicken pieces along with tomato, turmeric powder and salt. Saute for few minutes.
Add water, cover and cook over low-medium flame for 15 minutes until the chicken cooks through.
When the gravy cooks,add in the thick coconut milk extract and simmer for minutes until it thickens a bit.
Garnish with curry leaves and drizzle little coconut oil and switch off.