Kashmiri Chicken Curry

Kari Ayam ala Kashmiri

700gm chicken (cut into small pieces)
250gm red onion (chopped)
2 cinnamon stick
1-star anise
1 1/2 tsp cumin seeds
1 tbsp Kashmiri chili powder (can buy from Indian grocery store)
15 cashewnuts (pour some water and make into a paste)
1 tbsp tomato puri
some chopped coriander leaves
salt to taste

Grind into a paste with some water
6 dried chilies
4 nips garlic

Heat a wok, add some oil, add in cumin seeds, followed by cinnamon stick and star anise. Then add in chopped onions. The secret to this curry is frying the onions and chicken until they become incorporated well. Once the onions start to turn lightly brown, add in chicken pieces.Mix the chicken pieces nicely with the onions, and keep stirring until the onions stick to the chicken. Do not add water. This can take maybe for 15mins. Then sprinkle the chili powder on the chicken as well as some salt. Do not stir, just leave like that and close lid. Leave for about 5mins. Then stir the chicken dish, add in tomato puri and the ground paste. Stir and leave to simmer on low heat, throw in coriander leaves and keep stirring until the dish turn slightly thick. Finally, pour in the cashew nut mixture into the chicken. It will give a creamy gravy. Leave to simmer for about 1 min then close fire. Serve with rice.