Place all the ingredients except the chicken and oil in a blender and blend until smooth, or use a mortar to do so.

Rub the chicken with the mixture, cover and refrigerate overnight or at least for four hours.

Heat a frying pan, add the oil and fry the chicken skin side first. When brown flip the chicken, after 7 minutes flip again, cover and cook for 20 minutes n medium low, flip and cook for 15 to 20 minutes on the other side or until the chicken is completely cooked.

Serve with jasmine rice or plain steamed rice.