"Add nuts to mixer bowl, mill 10 sec/speed 9/MC on. Set aside.Without washing the bowl, (change to blunt blades for bellini and use speed 1 instead of reverse) add marinade ingredients to mixer bowl. Blend for 2 sec/speed 9/MC on. Scrape bowl down and repeat 3 times.Add the chicken and stir through marinade for 10 sec/speed 2/reverse/MC on. Scrape mixer bowl out completely, set aside in a separate bowl to allow chicken to marinate.Without washing the bowl, add tomato paste ingredients to mixer bowl. Blend 1 min/speed 8/MC on. Set tomato paste aside in a separate bowl again.Without washing the bowl, add onions to mixer bowl and chop 5 sec/speed 5/MC on. Scrape bowl down.Add 60 g butter to mixer bowl, cook 10 min/100°C/speed 2/butterfly/MC on.Add remaining butter (65 g), cinnamon, whole cloves, cardamom, star anise, cumin and paprika to mixer bowl.Cook 5 min/100°C/slowest speed/reverse/butterfly/MC on.Add reserved tomato paste mixture, garam masala and 2 tsp salt to mixer bowl. Cook for 4 min/steaming temperature/slowest speed/reverse/butterfly/MC on.Add reserved marinated chicken mixture to mixer bowl. Cook for 12 min/100°C/slowest speed/reverse/butterfly/MC on.Add reserved nut meal, cream and honey to mixer bowl. Cook for 4 min/100°C/slowest speed/reverse/butterfly/MC on. While cooking, use your spatula to stir the curry occasionally.Pour curry into an insulated server, remove whole spices, stir through chopped coriander and let it sit covered for 10 min."