Prepare the coconut milk. In a big bowl, combine grated coconut & 1 1/2 cups warm water. Squeeze to extract the coconut cream. Strain into another bowl & set aside.

Return the grated coconut to the bowl & add the 2 cups warm water for the second extraction. Squeeze again to extract the coconut milk. Strain into another bowl.

In a wok or carajay, arrange the chicken pieces. Pour in the coconut milk from the second extraction.

Add the kalamias, garlic, peppercorns & laurel leaves. Season with patis.

Bring to a boil over medium heat. Lower the heat & simmer for 15 minutes.

Add papaya wedges & continue simmering for another 10 minutes.

Add coconut cream (from first extraction) & simmer until the chicken & papaya are tender.

Turn off the flame. Add sili leaves & stir lightly.