Heat the oil in a pan and fry the cloves, cardamoms, cinnamon stick, star anise and curry leaves over a medium heat for 5 minutes until the cloves swell and the curry leaves are slightly burnt.
Add the onion, ginger and garlic and fry until the onion turns brown. Add the curry paste and turmeric and fry until the oil separates.
Add the chicken pieces and mix well. When all the pieces are evenly sealed, cover the pan and cook until the meat is nearly cooked.
Add the canned chopped tomatoes and the creamed coconut. Simmer gently until the coconut dissolves. Mix well and add the sugar, salt and coconut cream. Fold in the chopped coriander then simmer for 10 minutes.
Spoon into a dish and serve hot, with basmati rice and naan bread.
Tip: You can let it simmer for a few hours if you want, or cook the day before and reheat.
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