Head 1 tbsp coconut oil in a pan. Add mustard seeds and curry leaves and let them crackle for a minute. Add the finely chopped onion, and cook for 2 minutes until the become transparent. Add the grated ginger and mix well.
Add the cinnamon stick, star anise, chopped tomato, turmeric, green chilli, and salt. Mix well and cook on medium heat for 5 minutes, so that the tomatoes are soft.
Add the chicken pieces and cook on both sides for 4-5 minutes. Pour in the thin coconut milk and mix well. Bring to a boil, cover, and cook on low heat for 25 minutes.
If you want to make the curry slightly sweeter to bring out the flavours of the coconut even more you can add 1 tsp sugar to the curry, halfway through the cook.
Finish off by adding thick coconut milk, adjust the seasoning as per your taste by adding pepper, and cook for another 2 minutes.
Dish out in a serving bowl.
Heat the remaining coconut oil in a spoon and heat it over a flame, add 1/2 tsp mustard seeds and chopped leftover curry leaves. Add this crackling mix to the moilee curry.
Serve with steamed rice or Malabar parotta.
