Season chicken meat with turmeric powder and bake or deep-fry until the chicken is half-cooked. Set aside.
Heat oil in a wok, add the sliced onions, garlic, star anise and ginger paste and stir-fry until it becomes fragrant. Spoon in the tomato puree and allow it to cook till the oil turns red and surfaces.
Add in the curry paste and fry the ingredients for another 5-7 minutess.
Add in the chicken, mix thoroughly and leave to cook for 5 minutes.. Pour in 1 cup of water, mix and cover the wok and simmer for 5-8 minutes.
Next, pour in the evaporated milk, bring to boil and add salt and sugar to taste. Let the gravy simmer until it thickens.