Warm up a deep pot or clay pot “manchatti” and add in some oil.
Lower the flame and add in the cinnamon stick, star anise, and cloves followed by fennel seeds.
When the fennel seeds change colour and turns slightly brown, add in the onions and curry leaves over medium heat. Take care not to burn the spices and fennel seeds!
When the onions become translucent, add in the ginger and garlic paste and allow to cook for a minute.
Then add in the chicken together with the potatoes. Cover immediately to retain the flavour.
After 2 minutes, add in enough salt and turmeric powder. Stir well and cover again for 2 more minutes. If the chicken sticks to the pan, add in more oil.
Lower the flame. Add in the chilli powder and coriander powder. Stir well and add some water (approx. ¼ glass) and 1 tablespoon of oil, for the curry masala to cook and not have a raw curry powder taste.
Then, add in the tomatoes and coconut milk. If the gravy is too thick, add enough water to cover the chicken.
Allow the curry to cook over medium heat, stirring occasionally. Taste for salt.
Sprinkle the dry roasted ground fennel and cumin powder, towards the end.
The chicken is cooked when the potatoes are soft. Switch off the flame and add a few drops of lime/ lemon juice.
Garnish with coriander leaves.