Definitely one of my favorite dishes. This native Malaysian dish filled with a splendid intermingling of heat and tanginess leading to a unique flavor profile that is an amazing dish to enjoy.

Ingredients

1 pound chicken breast (diced)
4 tablespoons coconut oil (divided)
1⁄4 teaspoon turmeric
2 pods cardamom
2 cloves
1 star anise
1 cinnamon bark
1⁄2 inch piece of ginger (peeled and finely chopped)
3 cloves garlic (peeled and crushed) 4 shallots (finely chopped)
1⁄2 cup tomato paste
14 ounces (1 can) diced tomatoes 2 tablespoons chili paste
Sea Salt to taste

Directions

1. Use the turmeric and salt to season the chicken and place it in the refrigerator for a minimum of two hours.

2. In a medium sized pan, heat 2 tablespoons of the coconut oil and pan-fry the chicken until it's lightly crispy and set aside.

3. In a wok, add the final two tablespoons of the coconut oil and stir fry the cardamom, cloves, star anise and cinnamon bark until the aromas are released (approximately 2 minutes).

4. Reduce heat and add the ginger, garlic and shallots. Then stir fry for an additional 2 to 3 minutes.

5. Add the tomato paste, tomatoes and chili paste to the wok; increase the heat and bring to a boil.

6. Once boiling, lower the heat to medium and add the chicken from step 2. Continue to cook until sauce thickens and gets sticky, which should take an additional 5 minutes.

7. Serve and enjoy!