•1 tbsp poppy seeds
•1 tsp coriander seeds
•1 tsp cumin seeds
•1 tsp aniseed/fennel seeds
•3 dry red chillies
•1" piece of cinnamon
•2 cardamom pods
•3 cloves
•1/2 cup grated coconut
•2 tsps ginger paste
•2 tsps garlic paste
•2-3 tbsps vegetable/sunflower/canola oil or ghee
•10-15 curry leaves
•2 large onions sliced fine
•1 star anise
•2 tomatoes chopped fine
•1 tsp chilli powder (optional)
•1 kg chicken (you can use a whole chicken cut into bits or leg 
or breast pieces)
•Salt to taste
•2 tsps lime juice
•Chopped coriander leaves to garnish

Preparation:
•Heat a heavy pan or skillet on a medium flame and roast the 
poppy, coriander, cumin and fennel seeds, dry red chillies, 
cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove 
from flame and allow to cool. Grind the mixture into a coarse 
powder in a clean, dry coffee grinder. 
•Mix the ginger and garlic pastes with this powder and keep 
aside. 
•In another deep pan, heat the oil and add the curry leaves. 
When they stop spluttering, add the sliced onions and fry till 
they are light brown. 
•Add the spice paste and star anise and fry for another 2-3 
minutes. 
•Add the tomatoes and chilli powder and stir well to mix all 
the ingredients. 
•Add the chicken, cover and simmer till it is tender. 
•When the chicken is done add lime juice, mix well and turn off 
the flame. 
•Garnish with coriander leaves and serve.