Dry roast the fresh coconut first on medium flame.When it turns golden brown add the red chillies, poppy seeds, cloves, coriander seeds, cinnamon sticks, black pepper, cardamom and star anise.Add the Ginger and garlic cloves.Roast for 5 minutes on medium heat.
Remove from the heat. Let it cool and grind it all together with a splash of water.
Heat the oil in a deep pot.Add the onions and cook till they start turning golden brown.
Add the curry leaves and the masala paste.Cook for 10 minutes till the masala starts to darken.
Add the chopped up tomatoes,salt and cook for another 10 minutes.
Once the tomatoes are mushy, add the chicken to the pot.Add 1/2 cup water.Cover and cook for 20 minutes.
Adjust the salt, squish and add the tamarind along with the water.
Cook for another 10 minutes on low heat.