Step 1

Blend the wet paste ingredients; work your way up to 1 min/speed 9/MC on.

Step 2

Scrape mixer bowl down.

Step 3

Add 80 g or 2.8 oz of coconut milk, olive oil, star anise and cinnamon stick.

Step 4

Cook 3 min/100°C or 212°F/speed soft/reverse/MC on.

Step 5

Add chicken pieces, sweet potato, remaining coconut milk, water, salt and sugar.

Step 6

Cook 18 min/100°C or 212°F/speed soft/reverse/MC off.

Step 7

Let curry stand for 5 min before serving with rice or use cauli rice for a paleo version!