Steps

1. Add the oil to a frying pan on medium-high heat.
2. Throw in the star anise. Fry for 30-45 seconds while stirring to infuse the oil.
3. Add onion & garlic. Cook for about 1–2 minutes until nicely browned.
4. Add the ginger/garlic paste, stir until starting to brown, ~30 seconds.
5. Add kasuri methi, chilli powder, mix powder, garam masala, salt. Fry for 20-30 seconds.
6. Add the tomato paste and turn up the heat.
7. Add chicken, coriander stalks, lemon juice, mix well.
8. Add 75ml base gravy + coconut powder. Cook 30 seconds with no stirring.
9. Add second 75ml base gravy, stir, cook until reduced.
10. Add final 100ml gravy, coconut milk, chillies. Cook 4–5 minutes on high.
11. 30 seconds before the end, stir in coriander leaves.
12. Taste, add chutney if desired. Remove star anise. Serve.