Heat one tablespoon of oil in a skillet and saut the grated coconut till lightly brown.
Transfer it to a blender jar.
Now dry roast red chillies, cumin seeds, coriander seeds, black peppercorns, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and star anise till fragrant.
Add it to the blender along with the coconut.
Add the turmeric powder, coriander leaves, garlic,pods, onion and a little water and grind everything to a smooth paste.
Marinade the chicken with this green paste.keep the marinated chicken for a few hours
For cooking chicken
Heat the remaining oil in a deep pan and saut onions till browned.
Add chicken pieces and saut on high heat for two to three minutes.
Add the spice paste and salt and stir well so that the chicken pieces are all coated with the spices.
Next add two cups of water and tamarind pulp and mix thoroughly. Grate some nutmeg and add it to the gravy.
When the mixture comes to a boil, reduce heat, cover and cook for about thirty minutes or till the chicken is tender.
Serve hot with plain white rice.
