Add the wet paste ingredients to mixer bowl, blend for 1 min/speed 9/MC on. Scrape bowl down.
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.
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.
Remove whole spices and majority of the curry leaves and serve.
You can substitute the coconut sugar for your preferred type of sugar. For a vegetarian version, add 500 g or 17.6 oz small diced vegetables to the simmering basket during step 2. OR - omit the chicken and serve over boiled eggs! This is great with left overs as well. You can buy Curry Leaves in the fresh herb section of Woolworths, Specialty Green Grocers and Asian Supermarkets. You can also buy a Curry Leaf Tree from Bunnings or other plant nurseries. Bellini Users Use your blunt blade for this recipe. At step 2 use speed 1. At step 3 DO NOT use your butterfly and use speed 1.