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Trim, wash and cut the chicken into even bite-sized pieces, leaving the bones in. Set aside to drain.
For the tempering, heat the oil in a large pan over a medium heat. Add the cloves, cinnamon sticks, star anise, cardamom pods and curry leaves, and temper for about 30 seconds. Immediately add the chicken, fresh masala, salt, garam masala, turmeric and tomato paste. Stir the chicken until it’s well coated in the spices.
Cook, covered, for 10 minutes or until the juices run from the chicken.
Add the potatoes, coriander and enough water for the amount of liquid you want. Cook, covered, for 40 minutes or until the chicken and potatoes are tender. Sprinkle with extra garam masala.
Serve this with rice, and your favourite Indian bread and chutney.