Chettinad Chicken Curry with Okra Recipe

Name: Chettinad Chicken Curry with Okra Recipe
Ingredients: 28 ounces (about 4 large) boneless, skinless, chicken breast, trimmed of any visible fat and cut into 1 1/2-inch chunks; 1/2 cup yogurt; 2 teaspoons ground turmeric; Kosher salt; 1/2 cup vegetable oil, divided; 4 medium onions, finely chopped, divided (about 4 cups); 10 to 12 dried chili peppers, divided; 1/3 cup dried unsweetened coconut (see note); 1 tablespoon coriander seeds; 1 tablespoon cumin seeds; 2 teaspoons fennel seeds; 1 teaspoon fenugreek seeds; 1 1/2 teaspoons fresh ground black pepper; 1 bay leaf; 4 cardamom pods; 1/2 stick cinnamon; 1 star anise; 1 to 2 teaspoons ground chili; 10 curry leaves; 5 medium tomatoes, diced (about 4 cups); 2 tablespoons tamarind pulp or lime juice; For the okra:; 2 tablespoons vegetable oil (or ghee); 2 green small chilies or 1 serrano pepper, minced; 2 teaspoons cumin seeds, crushed; 4 medium cloves garlic, minced (about 4 teaspoons); 1 pound fresh okra, washed, trimmed, cut into 1-inch lengths; 1/2 cup homemade or store-bought low sodium chicken broth; Cooked rice to serve on the side