Blend the paste ingredients until smooth and thick. Set aside.

Add 2 tbsp of oil in a pan. Add in the paste. Stir until fragrant.

Then add in the water and coconut milk. Stir evenly and then add the seasonings. Taste test.

Then add in the chickens. Cook until the liquid has reduced.

You can stop here or you can deep fry the chickens.

Can be stored up to 1 month in the freezer or 5 days in the fridge.