Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chillies in hot water until softened. Blend the softened dried chillies, fresh red chilli, garlic, onion and ginger in a liquidiser or food processor to a paste.
Heat the oil in a large frying pan over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the frying pan and set aside. Remove excess oil from the frying pan, leaving about 1 tablespoon. Cook and stir the chilli paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the frying pan. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to the boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.