Add the remaining chillies, turmeric powder, salt and the ground masala powder. Fry for 2-3 minutes. Add the chicken and allow it to brown – about 10 minutes. Pour about 2 cups of hot water and stir well. Bring to a boil. Cover and cook for 15 minutes. Add coconut milk, stir well, cover and cook for 15-20 minutes or until the chicken is cooked through. Taste and adjust seasoning. Mix in the chopped coriander leaves. Serve hot with idli, dosai or chappathi.