credit: Naseema Osman – https://www.cookandletcook.com 

Ingredient:
500 grams chicken (pieces or fillets), cut into cubes
2 teaspoons garlic, finely grated
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chilli powder
1 teaspoon ground fennel
1 teaspoon chilli flakes
1 tablespoon yoghurt
2 tablespoons oil
1 large onion, finely sliced
1 cinnamon stick
1 cardamom pod
1 star anise
100 grams can tomatoes/1 small tomato
3 medium potatoes, cut into quarters
1 cup of water
10 grams coriander, finely chopped

Method:
Marinate chicken in garlic, salt, all ground spices, chilli flakes and yoghurt. Cover and refrigerate for at least 2 hours. In a medium sized pot, add oil. Add onion and whole spices and sauté till onion is golden brown. Add tomato and cook for 5 minutes or until most of the liquid has evaporated. Add chicken, potatoes and 1 cup of water. Cover with a lid and cook on a medium heat for 25 minutes or until potatoes are soft. Check seasoning and add more water if you desire a thinner curry. Add coriander and serve.