Wash and pat dry the chicken. Season the chicken evenly with salt and turmeric and set aside for a good 30 minutes.
In a large kadai or skillet, heat oil and cook the onions until brown. Now add the chicken and cook for 5-6 minutes.
Cook the sliced bell peppers with the chicken and the onions till crunchy-soft.
In a mixie, grind the cardamom pod, black peppercorns, cinnamon stick, cumin seeds, fennel seeds, coriander seeds into a powder. Sprinkle this powder onto the cooking mixture in the kadai.
Add green chillies and stir till all the chicken pieces are coated with the masala mixture.
Add water, coconut milk powder, red chilli powder and salt and cool until the chicken is tender for about 30 minutes.