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1
In a mini food processor or blender combine the coconut, cashews, poppy seeds, and 1/3 cup water.
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2
Grind thoroughly to form a smooth paste like pesto.
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3
(A mini processor works best for this.)
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4
Set aside.
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5
In a wide deep pan heat 3 tablespoons of the oil over medium-high heat.
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6
Fry 1 cup of the shallots until light brown.
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7
Stir in the garlic, ginger, green chili, and fry for 1 minute.
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8
Add the tomato, 3 tablespoons cilantro, ground masala, garam masala, salt, and 1/2 cup water; fry until the tomato breaks down and forms a paste.
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9
Add the yogurt and stir until it dissolves.
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10
Add the chicken and bring to a boil.
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11
Reduce the heat to medium-low, cover, and simmer for 30 minutes, until the chicken is cooked through.
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12
Fry the remaining 1/2 cup shallots in the remaining 2 tablespoons oil until very brown and crisp.
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13
Remove them to a plate.
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14
Add the coconut and cashew paste to the chicken and simmer for 10 more minutes.
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15
Check the salt.
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16
Place the star anise in a coffee grinder and grind to a fine powder.
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17
Measure out 2 teaspoonfuls, reserving the rest for another use.
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18
Grind the fennel seeds in the coffee grinder to form a fine powder.
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19
Combine all the ingredients and store in an airtight jar away from the light.
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20
It will keep for 6 months.
