1. Slice chicken, dice onions.
2. Roast cardamon
seeds and cinnamon stem in a wok or a pan for eight minutes.
chilli paste and half of the coconut milk. Bring to boil and boil for
three minutes. Add chicken and simmer for ten minutes.
4. Pour in
rest of the coconut milk and bring to boil.
5. Stir in all other
ingredients and simmer for ten more minutes. Remove cardamon seeds,
cinnamon stem and bay-leaves before serving.