Curried Chicken Bun Filling (Gali Ji Bao)

note: Note: If you have a good curry powder, like Sun Brand, feel free to substitute 1 tablespoon for the spices below; decrease the amount of salt if the curry powder contains salt already. Or skip the toasting and grinding by substituting equal amounts of ground spices for the whole ones, using two pinches of black pepper for the peppercorns. The flavors will still be good.

1 ½ teaspoons coriander seed

¼ teaspoon cumin seed

⅛ teaspoon fennel seed

3 black peppercorns

¼ teaspoon ground cayenne

¼ teaspoon ground turmeric

1 pinch of ground cloves

1 pinch of ground cinnamon

1 large shallot, chopped ( ¼ cup)

1 tablespoon chopped fresh ginger

1 clove garlic, chopped

1 ½ teaspoons water

1 tablespoon canola oil

⅔ pound boneless skinless chicken thighs, diced into ¼ - to ½ -inch pieces

½ teaspoon salt

¾ teaspoon sugar

3 tablespoons coconut milk

2 ½ teaspoons cornstarch mixed with 1 tablespoon water

2 tablespoons coarsely chopped fresh cilantro

Directions at latimes.com

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