2 lb (1 kg) chicken, cut as prefered
½ fresh coconut
1½ tsp poppy seeds
1 tsp fennel seeds
1 cinnamon stick
5 green cardamoms
3 cloves
½ star anise
3/4 tsp turmeric powder
3/4 tsp garam masala
1 large onion (finely chopped)
2 tsp ginger (finely chopped)
4 tsp garlic (finely chopped)
2 tsp red chili powder
3 medium topatoes, chopped
4 curry leaves
juice of ½ lime
salt to taste
1/3 cup coriander leaves, chopped

 
  • On the griddle toast the poppy seeds for a few minutesuntil light brown. Crush with a rolling pin, then soak in a little water for 15 minutes.
  • Grind the coconut together with the poppy and fennel seeds, cinnamon, cardamom, cloves and turmeric to make a fine paste.
  • Heat the oil in a pan, add the onion and fry until lightly colored
  • Add the ginger and garlic, then  2 minutes later add the star anise and red chili powder, followed by the spice paste. Saute for 5 minutes.
  • Add the chicken pieces and saute for 5 minutes. Add the tomatoes. When chicken has absorbed the tomato juice, add 2 cups water and salt and mix well. Cook uncovered until the chicken is tender.
  • When almost done add the lime juice and curry leaves. Just before serving sprinkle with the coriander leaves.
    The chicken is always cut in small pieces ont the bone - about 12 pieces from a chicken. This is ideal dish to make using chicken drumsticks. Since is dryish, the dish can be eaten with a flavoured rice like lemon or tomato rice.