Heat oil in a wok. Fry the cinnamon stick until it
crackles. Add the blended paste and salt and
cook for 20 minutes until it turns brownish. Add the curry, chili powder and
turmeric. Cook for 15 minutes until
fragrant. Place the dry roasted and blended
items, and chicken. Cook for 20 minutes or until
chicken softens. Slow down the heat and cook the
chicken for another 15 minutes before adding the coriander and
spring onions. Best eaten hot with chapati or
rice.
