Heat oil in a pan. Crackle the fennel seed and then the cloves. When the crackling stops, add the star anise and stir for a few seconds.

Then add the chopped garlic, green chilli and ginger into the pan. Stir-fry for 30 seconds.

Add the chopped onion into the pan. Saute until soft and translucent.

Add curry leaves and stir-cook for a minute.

Now add the diced chicken, salt and the ground black pepper. Mix well to combine.

Cover and cook for 20 minutes with occasional stirring.

Add the Italian seasoning and stir well to combine.

Again cook uncovered on medium-high heat, stirring occasionally until all the water evaporates.

Remove from heat. Transfer to a serving plate.

Garnish with chopped green onions (scallion).

Serve hot.