Using a large stew pot, combine all spices and liquids together except for the coconut milk. (Because this has an acidic base, best to use a stainess steel pot. Aluminum pots are definitely a no as the acidic base leaches the aluminum into the food.) Stir up well to make sure the brown sugar is dissolved. Then add the meat pieces, mixing well. Note: the liquid should just cover the meat pieces. If not, add additional water but make sure to mix it well again.

Cover the pot and set aside to marinate for a minimum of 20 minutes. The longer it marinates, the better the flavor. Bring to a boil, then reduce heat and simmer gently for 25-30 minutes. Uncover and simmer for another 10 minutes. Chicken should be tender but not fallin goff the bones.

Remove meat pieces from the pan, raise the heat,and boil quickly to reduce the liquid down to about 1-1/2 cups. Return the meat to the pan, turning the pieces so they are all drenched in the reduced sauce. If you are using the coconut milk, add this to the sauce and blend, before adding the meat.