Toast the cumin, mustard, fenugreek, anise, black peppercorns, coriander seeds and allspice in a small dry skillet over high heat until the spices have released their aromas. Remove from heat and cool.
Grind in spice grinder (or handheld blender) and then combine with the turmeric. Makes about 1/2 cup.
Jamaican Curry Chicken:.
Heat the oil over high heat in a Dutch oven or large, wide pot.
Season the chicken and brown in batches if necessary. Remove from pot and reserve.
Add the onions, garlic, ginger and chili pepper and cook for 4 minutes.
Add the curry powder and chopped thyme and cook an additional minute. Add the juice of 1/2 a lime.
Return the chicken to the pot and cover with the stock and coconut milk. Bring to a boil and reduce heat to low. Simmer the chicken with the pot partially covered until chicken starts to fall off the bone, about 1 1/2 hours. Skim occasionally to remove extra fat. Serve.