First make the spice mixes. These can be doubled, and/or made in advance. Store the dry mic=x in a cool place, and the wet mix in the fridge for 2-3 days, else freeze.

Spice mix 1 / Dry mix

Roast the fennel, cumin seeds, red chili, coriander seeds and pepper gently over low heat until fragrant. Dry grind. Reserve in bowl.

Spice mix 2 / Coconut paste

Roast the cashew nuts, coriander seeds, cumin, red chilies, fennel and black pepper gently over low heat until fragrant. Grind to a smooth paste with ginger, garlic and grated coconut. Reserve.

Heat the oil in large heavy bottom pan or wok. Add cinnamon stick, star anise and fennel, followed by curry leaves. Give it a good stir and add the shallots. Sauté until the shallots are golden brown and fragrant.

Add Spice Mix 1 {dry masala mix}, ginger paste, chopped tomatoes, coriander powder and turmeric powder. Stir well and cook until the tomatoes are soft, stirring once in a while.

Add the chicken pieces and stir well to coat them with the spices, followed by crushed garlic. Add a little water, about a cup, stir well, season with salt and simmer until the chicken is cooked.

Now stir in the coconut paste or Spice Mix 2, fresh coriander. Garnish with fresh coriander {or mint as I did}

Serve hot with rice or chapatis, paratha, naan, tandoori roti etc.