Chicken curry authentic

Skewer the whole chicken and roast over open flame until skin is slightly blistered/very slightly charred all over evenly-(The chicken will not be cooked on the inside)-Cut into large sized pieces and put into a large bowl. Heat a heavy bottomed saucepan-add poppy seeds seeds and dry roast until very lightly colored.Now add the coconut and saute until fragrant-Now make a thick paste of this mixture with a little water in a blender. In a large pot, pour some oil-Add whole garam masala-When it splutters, add chopped onions, salt, Ginger/Garlic paste, Turmeric and saute until mixed-Now add the blended mixture, coriander powder,chilli powder, curry leaves and saute until mixed in-Add the cut up chicken. For a dry roast, cook chicken covered until done and then evaporate extra liquid by removing the lid-For a gravy, add a little water-Once it boils, cover and sim until chicken is tender. Add the freshly crushed pepper, check salt to adjust and then simmer for another 5-6 minutes Garnish with chopped coriander leaves