This Chicken Style Chettinad is fairly hot and extremely tasty. Just reduce the chili powder if you want a milder version. I used THIS isn't chicken salt and black pepper pieces for this recipe but you can use any chicken style pieces or fillets. You can also use coconut milk instead of fresh coconut, just add around half a tin when you add the stock.

Grind the poppy seeds, coconut, fennel seeds, green cardamom seeds, cloves, turmeric and cinnamon powder in a spice grinder or pestle and mortar to make a fine paste. Add some water if necessary.

Heat the oil in a wok and fry the onion on a low to medium heat until lightly coloured.

Add the ginger and garlic then two minutes later add the star anise, chili powder and ground spice paste. Add a small amount of stock at this stage and fry for 5 minutes adding more stock if required.

Add the chicken style pieces and fry for another 10 minutes.

Add the tomatoes, stir well, then add more stock. Cook uncovered for at least 20 minutes to let the flavour develop. You can add more stock to get the required consistency.

When almost done, stir in the lime juice, garam masala and curry leaves. You may also want to sprinkle with coriander leaves as a garnish.