2 lbs boneless skinless chicken thighs cut into pieces
1 large onions cut into pieces
7 oz green peas if frozen is used, thawed first
6 potatoes cut into pieces and deep fry
1 can 16 oz crushed tomato
4 inches cinnamon stick
5 pieces cardamon mace
6 Tbsp of Canola oil
15 bird’s eye red chilis or 3 large red chilis or you can skip the chili
25 shallots peeled or 1 big red onion (peeled and cut into big pieces)
6 cloves garlic peeled
2 inches ginger peeled
1 tsp of shrimp paste/belacan available at Asian grocery stores
Salt to taste
2 Tbsp sugar
3 Tbsp grounded coriander seeds
Heat about 3 Tbsp of oil in a heavy-bottom pot, stir-fry coriander-marinated chicken till half cooked and set aside.
Fry the chili paste till fragrant with 3 Tbsp of canola oil. Add in cinnamon, cardamom, onion, chicken, tomato paste and potato, stir-fry well.
Add in seasonings and water, cook until chicken is cooked through and tender. Lastly, add in green peas and mix well. Turn off the heat.