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 80 g or 2.8 oz water to mixer bowl, cook 10 min/100°C or 212°F/speed 2/butterfly/MC on. Top up water as required to ensure it doesnt burn bowl.
Add 80 g or 2.8 oz of the reserved tomato paste mixture, cinnamon, whole cloves, cardamom, star anise, cumin and paprika to mixer bowl. Cook 5 min/100°C or 212°F/slowest speed/reverse/butterfly/MC on.
Add reserved tomato paste mixture, and 2 tsp salt to mixer bowl. Cook for 4 min/steaming temp/slowest speed/reverse/butterfly/MC on
Add reserved marinated chicken mixture and stevia to mixer bowl. Cook for 12 min/100°C or 212°F/slowest speed/reverse/butterfly/MC on.
Pour curry into an insulated server, remove whole spices, stir through chopped coriander and let it sit covered for 10 min.