Heat the oil in a frying pan over a medium heat. Add the onion, cinnamon, bay leaf, fennel seeds and star anise and fry until the onion is golden brown.
Add the ginger, garlic, chilli powder, turmeric, ground coriander, cumin and curry leaves and stir together.
Pour in enough water to make about 2.5 cm liquid in the pan then add the chicken and cook for about 8 minutes. Add the potatoes, tomato and salt and cook for 10-15 minutes more.
When the potatoes are soft stir in the garam masala and chopped coriander. Serve with boiled rice.