Fry the onion, garlic, cinnamon and star anise in a little oil with a pinch of salt for 8 minutes, or until the onion has softened and the spices are fragrant.

Add the tikka masala paste and fry for another 2 mins.

Tip in the passata and coconut milk and the chicken. Simmer for 20 mins, stirring regularly.

After 20 mins or so, the sauce should have thickened and the flavours intensified. Serve with rice and enjoy.