Heat oil in a pan. When hot, add chopped onions, green chilies, and curry leaves. On medium flame, saute till they are light brown in color.
Add ginger-garlic paste and saute till the raw smell goes away.
Turn the flame to low and add turmeric powder. Saute for 5-10 seconds. Now add chicken pieces. Saute on high flame for 5 minutes.
Again, turn the flame to low and add the red chili powder, garam masala powder, and salt. Fry till the spices coat the chicken pieces well.
Cover the pan and simmer on low heat for 10-15 mins with occasional stirring. There will be water released by the meat. If the masala is sticking to the bottom, add little water and continue to cook.
Add the masala paste of poppy seeds, dry coconut, cloves, cinnamon stick, green cardamom, cumin seeds. Mix well.
On medium flame, saute by stirring frequently until the moisture dries and oil separates.
Add hot water till the pieces are immersed. Give a good mix and check for salt, add if needed. Continue to simmer on low heat till the chicken pieces are completely cooked.
Lastly, add chopped coriander leaves.
Andhra style chicken curry is ready to serve.