Marinated the chicken with turmeric powder and salt.
Deep fry until 3/4 cooked, put aside.
Blend the ground spices with 1 1/2 cups of water.
Heat oil until hot, sauté ground spices (A) until fragrant.
Add in cinnamon stick, cloves and star anise. Fry for 5 minutes.
Add tomato paste and chilli sauce, stir-fry well until the tomato paste is become oily.
Then add in the chicken, pandan leaf and lemongrass together.
Reduce heat and simmer until chicken is tender and gravy turns thick.
Lastly add evaporated milk, chillies and tomatoes.
Season with salt and sugar.
Garnish with green peas.