1. Start by blending all the paste ingredient fine and smooth and keep aside.
  2. Rinse, clean and if you use boneless, cut the chicken into bite size strips. If you use thighs, make some cuts with a knife into the meat.
  3. Massage the paste into the chicken and marinate the chicken covered in paste for 1 hour. (The longer you keep it marinated the better, I usually keep it for some hours for the best result)
  4. Once the Chicken marinated long enough, take out a pan and fry the chopped onion translucent on low heat. Increase the heat and add in the chicken with the marination and cook the meat on both sides evenly for a few minutes, then add in water. Cook for about 10-15 minutes, till the chicken is cooked but not too dry on medium heat.
  5. Serve hot with rice or pao or poi bread.


  1. Make the Spice Paste: Combine the peppercorns, red chili, cinnamon, cloves, cumin seeds (or powder), and half of the vinegar in a blender. Blend on high speed, scraping down sides as necessary, until a smooth red paste is formed. Set aside.
  2. Combine pork, liver, and other offal in a large saucepan. Cover with three cups of water. Add turmeric and 1 tablespoon salt. Cover and bring to a boil over medium-high heat. Stir once, reduce to a simmer, cover, and cook for 30 minutes. Skim liquid. Strain, reserving meat and broth separately. Trim pork of any rind or fat and cut into 1-inch chunks. Set aside.
  3. Heat half of the oil in a large saucepan over medium-high heat until shimmering. Add the drained pork and cook, turning occasionally, until lightly browned, about 4 minutes. Add the garlic, ginger, green chilies, and bay leaf. Cook, stirring, until fragrant, about 4 minutes. Add the spice paste and cook, stirring, until fragrant and raw aroma disappears, about 10 minutes. Add the remaining vinegar, reserved broth, and blood, and stir till the mixture is reddened with the spice paste. Bring to a simmer, cover, and cook for 30 minutes. Season to taste with salt


  1. Combine chilies, cumin, turmeric, 1 piece of cinnamon, 5 peppercorns, 4 cloves, and sugar in a spice grinder. Grind until a fine powder is formed. Transfer spice mixture to food processor or mortar and pestle and add garlic, ginger, and vinegar. Process or pound until a fine paste is formed. Scrape out paste into a small bowl and set aside without washing food processor.
  2. Place pork in a large bowl and season with salt. Add half of spice paste and turn pork to coat. Add onion to food processor and process until a paste is formed.
  3. Heat oil in a heavy-bottomed saucepan over medium heat until shimmering. Add the onion paste (do not wash food processor bowl), remaining 4 peppercorns, remaining cinnamon stick, and remaining 3 cloves. Cook, stirring constantly, until onion is soft and oil is fragrant, about 5 minutes. Add remaining spice paste and cook, stirring occasionally, until the oil separates and mixture starts to sizzle, about 5 minutes longer.
  4. Add pork and cook, stirring occasionally, until browned, about 10 minutes. Add water to the food processor bowl and swirl to rinse. Pour mixture into pan and bring to a simmer, stirring occasionally. Reduce heat to maintain a gentle simmer, cover, and cook until the pork is fork tender, about 1 hour longer. Serve immediately with bread or rice, or for better flavor, cool, store overnight in a sealed container in the refrigerator, and reheat before serving.