Heat one tablespoon oil in a pan and roast the red chillies, coconut, poppy seeds, coriander seeds, cumin seeds, green cardamoms, cloves, cinnamon, star anise and fennel seeds till fragrant.
Cool and grind the above roasted coconut-spice mixture to a paste along with the ginger and garlic. Heat the remaining oil in a thick bottom pan, add the onion and sauté till golden. Add the curry leaves and the ground paste and sauté for two to three minutes.
Add the tomatoes, red chilli powder and turmeric powder and sauté for further two to three minutes. Add chicken, mix well and sauté for five minutes. Add two cups of water, salt and lemon juice and mix. Cover and cook till the chicken is done.
Serve hot, garnished with coriander leaves and accompanied with boiled rice or paratha.