Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste.

Add oil to large heavy-based pan. Tip in the curry paste with the turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.

Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.

season if necessary and serve with rice