Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste. Alternatively, you can use a mortar and pestle if preferred.
Heat up a non-stick wok with 3 tablespoons of extra virgin olive oil, add the spice paste, truss tomato, curry leaves, cloves, star anise and cinnamon stick, and stir-fry for 5 minutes or until aromatic on medium heat.
Add the chicken and potatoes, stir-fry for 5 minutes on medium to high heat. Then add the coconut milk, gluten free light soy sauce and stevia to the curry and stir and mix well. Bring to a boil, then cover with lid and turn the heat to low and simmer lightly for 30 minutes or until potatoes are soft.