Marinate the chicken with salt, turmeric and lime juice. Keep aside for 1-2 hours.
Cut the onion into thin slices. Chop the tomato into small pieces.
Dry roast all the masalas except for star anise, mace, nutmeg and coconut. (Better to roast each masala/spice separately till it gives off its distinct fragrance but if one is running short of time, roast together without burning).
Dry roast the coconut separately. Allow all the roasted masalas and coconut to cool down. Then combine and grind into a coarse powder. Add the ginger-garlic paste to this powder.
Heat the oil in a wok. Add curry leaves and sliced onions. Fry on low flame till onion turns light brown.
Add the masala paste along with nutmeg, mace and star anise. Fry for 3 minutes.
Add the tomato pieces with chilli powder and a little salt. Cook till tomatoes turn tender and start to leave oil.
Add the chicken pieces. Cook covered on medium to high flame for 5-6 minutes,stirring once or twice in between.
Add 1 to 1 1/2 cups of boiling water to the chicken. Simmer for 5-6 minutes or till the chicken pieces are tender. Switch off flame and garnish with coriander leaves.
Serve hot with paratha/appam or even white rice.