Blend the wet paste ingredients; work your way up to 1 min/speed 9/MC on.
Scrape mixer bowl down.
Add 80 g or 2.8 oz of coconut milk, olive oil, star anise and cinnamon stick.
Cook 3 min/100°C or 212°F/speed soft/reverse/MC on.
Add chicken pieces, sweet potato, remaining coconut milk, water, salt and sugar.
Cook 18 min/100°C or 212°F/speed soft/reverse/MC off.
Let curry stand for 5 min before serving with rice or use cauli rice for a paleo version!
The curry powder that I like to use is called ‘meat curry powder’ by Babas. You can find it in most good Asian/Indian grocers:-Bellini UsersUse blunt blade for this recipe.At step 4 use speed 1At step 6 use speed 1 and increase cooking time if sweet potato isn't tender at the end of this step.