Heat 1 tablespoon of the 4 tablespoons of oil in a pan.
Lightly fry 1 cup of desiccated unsweetened coconut until brown, then transfer to a blender.
Add 6 chopped garlic cloves, 5 chopped red chilies, 1 teaspoon cumin seed, 1 1/2 teaspoons coriander seed, 10 black peppercorns, 1 teaspoon fennel seed, 1 teaspoon onion seed, 2 tablespoons poppy seed, 6 cloves, 2 inches of cinnamon, 4 star anise, and 1/2 teaspoon turmeric powder to the blender.
Add a little water and blend to make a smooth paste.
In the same pan, heat the remaining 3 tablespoons of oil.
Fry 2 medium chopped onions until well browned.
Add the blended spice mix to the onions and fry until fragrant.
Add 1.2 kg of skinless cut chicken and 2 cups of water, stirring to blend everything together.
Season with salt to taste.
Cover the pot and simmer for approximately 30 minutes until the chicken is tender.
Stir in 1/4 teaspoon of nutmeg and adjust seasoning to your taste.
Serve hot with a rice dish and a vegetable curry.