Heat oil until hot, sauté ground spices (A) until fragrant. Add in cinnamon stick, cloves and star anise. Fry for 1?2 minutes.
Add onions, tomato paste and potatoes. Stir-fry well. Mix in water and tomatoes. Cook until mixture starts to boil. Reduce heat and simmer until chicken is tender and gravy turns thick.
Add seasoning to taste and serve this mildly spiced curry dish with bread slices or with plain rice.