Preparation Instructions

1. Mix turmeric and salt, rub over chicken pieces, and set aside for 5 minutes.
2. Heat the oil in a large frying pan over a medium heat and shallow-fry the chicken for 4 minutes, until brown. Fry in two or three batches – the chicken doesn’t need to be fully cooked, as it will be simmered in the sauce. Take out the chicken pieces and set aside. In the same oil, sauté shallots, garlic, and ginger until fragrant. Add pandan leaf, star anise, and cinnamon, and cook until golden.
3. Reheat the oil in the pan and add the shallots, garlic and ginger. When the ingredients are smelling fragrant, add the pandan leaf, star anise and cinnamon and cook until the ingredients start to turn golden brown. Add the chilli paste, tomato purée, tamarind, sugar and salt and cook on a medium heat until the oil separates.
4. Add the chicken, along with 200ml of water, stir, then allow to simmer for 10 minutes, until the chicken is cooked through. Add the coconut milk and cook for 1 minute, then add the tomatoes and peas and leave to cook for 2 minutes, until wilted. Serve straight away.