Cut the chicken into pieces (if not already cut).
Chop the onions, mince the garlic, and grate the ginger.
Lightly bruise the curry leaves to release their aroma.
Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat.
Add the chicken pieces and cook for 5-7 minutes, turning occasionally until lightly browned on all sides. Remove the chicken from the pot and set it aside.
In the same pot, add the chopped onions. Sauté for 5-7 minutes until golden brown.
Add the minced garlic, grated ginger, and bruised curry leaves. Cook for 1-2 minutes until fragrant.
Add Goan curry powder, turmeric, cumin, coriander, fennel seeds, cinnamon, and chili powder (if using). Stir well to coat the onions in the spices. Cook for 1-2 minutes.
Add the chopped tomatoes to the pot. Stir and cook for 3-5 minutes until the tomatoes soften and break down.
Pour in the chicken broth and coconut milk. Stir well to combine.
Return the chicken to the pot.
Stir in the tamarind paste (or lime juice).
Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
Taste the curry and adjust the seasoning, adding more salt or spice if needed.
Serve hot with steamed rice, basmati rice, or roti. Enjoy!