Mix the chicken with curry powder, turmeric and salt. Marinate for 1 hour.

Dry-fry fennel, cumin and peppercorns until fragrant and grind to a fine powder. Grind the onions, garlic and ginger to a smooth paste.

Heat the oil and deep-fry the chicken until half-cooked; drain and set aside. Remove half the oil.

Saute the cloves, cardamom and cinnamon for 1 minute. Add the onion paste and stir-fry until fragrant.

Stir in the fennel mixture, chilli paste and tomato puree, add about 1 cup water and cook until the oil surfaces.

Add the coconut milk, sugar, salt and chicken pieces and simmer until the chicken is cooked through and the gravy thickens.