Add onion, chilli, ginger, garlic and 115 g or 4 oz water to mixer bowl. Blend for 1 min/speed 7/MC on.
Add apple cider vinegar to mixture and blend for 5 sec/speed 5/MC on. Set aside.
Without washing the bowl, add olive oil, cinnamon, cloves, cardamom and star anise to mixer bowl. Sauté for 5 min/120°C or 250°F (or steaming temp for TM31 users)/slowest speed/reverse/butterfly/MC off.
Add reserved onion mixture to bowl.
Cook 8 min/120°C or 250°F (or steaming temp for TM31 users)/speed soft/reverse/butterfly/MC off.
Add tinned tomato, salt, chilli if using, turmeric and curry powder to mixer bowl.
Cook for a further 20 min/120°C or 250°F (or steaming temp for TM31 users)/slowest speed/reverse/butterfly/MC off.
Place simmering basket on top of mixer bowl to prevent splatter.
Add chicken breast to mixer bowl.
Cook 11 min/100°C or 212°F/speed soft/reverse/butterfly/MC on.
Add diced capsicum and cream to mixer bowl.
Cook for a further 5 min/100°C or 212°F/slowest speed/reverse/butterfly/MC off.
When curry has finished cooking, remove it to an insulated server, stir through garam masala and chopped coriander, cover and let it stand for 5 min to infuse.