Simple Chicken Perattal

700gm chicken, cut into desired pieces
300gm red onion, thinly chopped
2 green chillies, slit in the middle
7 sprigs curry leaves
30gm ginger (make into a paste)
7 nips garlic(make into a paste)
1 lemon grass, bruised
1 1/2 tbsp tomato sauce
4 to 5 dried red chillies (keep whole)
salt to taste

Dry Ingredients
2 tbsp chilli powder
1 tbsp kasmiri chilli powder
(this powder is not spicy but more for a nice colouring, you can buy this from indian
grocery shop)
1/2 tbsp black pepper powder
1/2 tbsp turmeric powder
1/2 tbsp chilli powder

1 bay leaf
1 star anise (pounded into powder)

Heat wok, combine cooking oil with ghee, add in bay leaf, followed by chopped onions. Saute until onion becomes transculent, then add in ginger garlic paste and saute further, throw in curry leaves as well and lemon grass. Stir to combine. Add in chicken and green chillies, stir well. Fry the chicken for a while for about 3 to 4mins. lower the flame. Add in all the powders one by one. Quickly give a stir to combine so all the ingredients are well incorporated. Do not add water to this dish. The onions will infuse enough fluid so that the chicken doesnt burn. Add in tomato sauce and dried chillies and fry further, add salt to taste and cook until dried. Before closing fire, sprinkle powdered star anise and mix well. Dish out and serve with rice etc.