Firstly make the paste by mixing together the paste ingredients.
Heat the olive oil in a deep frying pan until hot and then fry the cinnamon stick, curry leaves, cardamom pots and star anise for 2 minutes. When the leaves turn brown add the onions and peppers and fry off for 3 minutes until the onions are soft.
While these are cooking, carefully remove the spices that were added initially.
Add the chicken and the paste and fry for 2-3 minutes until the chicken has all turned white.
Add the tomatoes, creamed coconut and veg stock and simmer for 10 minutes, stirring occasionally.
Season with the salt, pepper and sugar to taste and serve with some rice mixed with some freshly cooked greens (gotta get in your 5 a day)