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1
Toast the coriander seed, cumin seed, fennel seed, and peppercorns in a small dry skillet over medium heat for 1 to 2 minutes, until fragrant.
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2
Use a clean, dry coffee grinder or mortar and pestle to pulverize.
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3
Transfer to an electric mini-chopper and add the cayenne, turmeric, cloves, cinnamon, shallot, ginger, garlic, and water.
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4
Process to a paste, scraping down the sides occasionally.
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5
(Or add the ingredients, except the water, to the mortar and pestle.
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6
Pound, then add the water to make a paste.)
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7
Transfer to a small bowl and set aside.
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8
Heat the oil in a medium skillet over medium heat.
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9
Add the spice paste and cook, stirring frequently, for about 5 minutes, or until it has darkened and become richly fragrant.
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10
Add the chicken, salt, and sugar, stirring to combine well.
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11
Cook for 2 to 3 minutes, stirring, until the chicken is cooked halfway through.
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12
Add the coconut milk, and cook for another 2 to 3 minutes, until the chicken is done and has released some of its juices.
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13
Cook for 1 minute more to intensify the flavors.
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14
Stir the cornstarch mixture and add it to the skillet.
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15
Stir to distribute and cook for about 30 seconds, or until the filling has thickened into a mass.
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16
Remove from the heat and stir in the cilantro.
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17
Transfer to a bowl and set aside to cool completely before using.
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18
(The filling can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated.
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19
Return to room temperature before using.)
