To Make Ground Masala: In a small skillet sauté the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom, and anise. Let cool and transfer to a small bowl, then grind together with the green chili peppers, tamarind, ginger and coriander to make a smooth paste. Set aside. Heat oil in a large skillet over medium heat and sauté onions until brown. Add ground masala paste and sauté for about 7 to 10 minutes. Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes, or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, and then remove from heat. Garnish with shredded coconut and serve.