Step 1

Add the wet paste ingredients to mixer bowl, blend for 1 min/speed 9/MC on. Scrape bowl down.

Step 2

Add the olive oil, curry leaves, star anise, cloves and cinnamon stick, as well as 50 g or 1.8 oz of the coconut cream. Cook for 20 min/100°C or 212°F/reverse/speed soft/MC on.

Step 3

Insert butterfly attachment, add chicken, remainder of coconut cream, water, salt and sugar. Cook for 17 min/100°C or 212°F/reverse/speed soft/MC off.

Step 4

Remove whole spices and majority of the curry leaves and serve.