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.
Have you used this product?