By Naomi Duguid
This dish can be cooked in a bowl set in a steamer or in a tightly covered pot. Recently, when making this for a crowd, I tried cooking it in a roasting pan in the oven—a very nontraditional method—and it worked beautifully. Instructions for all three methods are given below.
The chicken is chopped into small pieces, on the bone, stripped of its skin, and rubbed with a flavor paste of garlic, ginger, ground coriander, turmeric, and dried red chiles. Cutting the chicken into smaller