Pastry: Blend the flour, butter and cumin seeds in a food processor until the mixture
Add the egg and water and blend until dough forms. Cover
and chill in the fridge for at least 30 minutes.
Preheat the oven to 200°C and grease 6 small (12 cm) loose-bottomed tartlet tins.
Divide the pastry into 6 pieces and roll out each piece to fit the tins.
Line the tins with the pastry, prick the bottoms with a fork and chill in the fridge for another 30 minutes.
Bake the crusts blind for 10 minutes, remove the paper and beans and bake for another 15 minutes or until brown.
Filling: Season the chicken thighs with turmeric and salt.
Heat 30 ml of the oil in a pan and fry the chicken in batches until brown. Drain on paper towels.
Finely chop the spring onions, garlic, ginger and chilli in a food processor. Add the remaining oil
if necessary to the same pan and stir-fry the garlic mixture, cloves and star anise for 1 minute.
Add the coconut milk and simmer uncovered for 2 minutes. Add the chicken, tomato purée and cinnamon stick and simmer uncovered for 10 minutes.
Stir in the onions and tomato and cook uncovered for 3 minutes. Remove the cinnamon stick and spoon the chicken mixture into the crusts just before serving.