Heat the butter in a large saucepan
over a medium-low heat and tip in the onions, garlic and ginger and fry gently for about ten minutes until the onions are translucent
Stir in the curry powder, turmeric, raisins and star anise, then pour in the vegetable stock. Gently bring to the boil and simmer.

Cook for about 15 minutes or even longer if you wish, just make sure you keep stirring occasionally to stop the sauce from sticking.
Once the sauce is done (you can add a cornflour mixture to thicken or add water to loosen the sauce, whichever you prefer)

Then add in your ready cooked vegan or vegetarian chicken pieces and thoroughly heat through using the guidelines on the packet.
Halve your melon and scoop out the pips.
Carefully with a sharp knife, score around the top of the melon In half inch gaps. Brush the top of the melon where you have made the score marks and brush liberally with some melted butter.

Place face down onto a hot chargrill pan or even barbecue, long enough to create a perfectly chargrilled effect running across the melon.
Remove the star anise from you curry sauce and carefully pour into the melon.
To finish, sprinkle with some crushed cashew nuts, spring onions and chopped chilli.