Cut and clean the chicken. Keep aside to dry.

Heat a little coconut oil in a pan.

Add coconut, aniseeds and shallots and fry until brown.

Turn off the heat and add the coriander powder and mix well.

Once cool, grind to a smooth paste.

Heat a little oil in another pan or cooker.

Fry the onions and once they turn light pink, add the ginger-garlic paste and fry for a few minutes.

Add the chilly powder, garam masala and the turmeric powder.

Add the tomato pieces and fry for a few minutes on low flame.

To this gravy, add the ground masala and mix well.

Add the chicken pieces and mix well and cook until done.

Once done, add coriander & curry leaves.

:- Serve with rice or chappathis.This recipe can be replaced with mutton or beef.