- Marinate chicken pieces with turmeric powder and salt for 30 minutes. Heat up oil and deep fry chicken pieces until golden brown. Set aside.
- Heat up some cooking oil in wok, sauté star anise, cinnamon stick, cloves and cardamom until fragrant.
- Add in the blended paste, chili powder and all Kimball sauces. Mix well and simmer until the oil separates from the paste (pecah minyak). Then, add in water, chicken pieces and sliced onions. Mix well and cook until sauce is thickened and onions have softened.
- Lastly, add in the peas and salt, stir will and simmer a further 5 minutes. Ready to be served.