• Cut the chicken into bite sized pieces. It’s tastier to cut the bone in too, and not use boneless cuts.
  • Smash the chilies, coriander roots, garlic, pepper and salt in a stone mortar & pestle until a paste.
  • Fry the paste in the oil on medium-high heat until you sneeze a lot, about 3-4 minutes.
  • Add the water to the mortar, and swirl around to clean it, and set aside.
  • Add the chicken along with the water from the mortar. The water will allow the flavours to soak into the chicken better. Cook until the chicken is cooked-through, and keep stirring.
  • You may need to keep adding more water if it dries out.
  • When the chicken is done, add the palm sugar and stir until mixed well.
  • Remove from heat and serve with rice.
  • Note: This dish uses orange chilies. If you cannot find orange chilies, you can try substituting with Mexican Serrano chilies. F
  • ree-range chicken is best due to the lower fat content and stronger muscle. The flavor is better too.
  • P-Mala buys a whole chicken, and cuts the meat into bite-sized pieces with the bone in tact. You could probably get away with a pre-cut chicken, with bone. Just cut it with a cleaver into 1-2" (4cm) wide pieces. The bone adds a lot of flavor when you cook.
  • When it comes time to eat, just eat around the bones and leave them on your plate.
  • If you don't feel comfortable cooking with the bones, boneless cuts work fine.