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In food processor, combine into a paste, shallots, garlic, ginger, coriander, cumin, pepper and 1/4 cup of coconut milk. Heat oil in skillet and stir-fry the paste, cinnamon stick, cloves, cardamom pods and star anise for 3 minutes. Add chicken and fry for 5 minutes or until well browned. Add remaining coconut milk, salt and tomatoes. Cook for 40 minutes over moderate heat. Serve over rice, sprinkled with the crisp fried shallots.
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