for the sambal:
Place the chillies and garlic in a food processor and process into a coarse paste.
Heat 2 tablespoons of cooking oil in a frying pan or small wok over medium heat. Add the chilli mix, sugar and salt and cook for 5 mins. Remove the pan from the heat and stir in the lime juice, allow it to cool to room temperature.
Transfer the samba to a clean jar. It will keep for a week in the fridge.
for the chicken:
Preheat oven to 220°C.
Place the lemongrass, garlic, turmeric, coriander seeds, cumin seeds, ginger and pepper in a large bowl and mix well.
Place the chicken in the bowl and rub the marinade all over the chicken. Cover and refrigerate overnight ideally, but if you are pressed for time, marinate for at least 1 hour.
Heat oil in a large, heavy-based, ovenproof frying pan. Place the chicken into the pan, skin-side down, and fry until golden brown. Turn the chicken over and transfer the pan to the oven and cook for 30 mins, basting the chicken throughout cooking.
Remove the chicken from the oven when cooked and allow the chicken to rest for 5 mins. Place the chicken on a wooden chopping board and then smash the chicken hard with a pestle. The meat should be torn and softened and becomes easier to eat.
Serve the chicken with the samba slathered over top.
for the sambal:
10 Green Chilli roughly chopped
2 Garlic Clove peeled
1 tablespoon Caster Sugar
1/2 teaspoon Salt
50 mls Lime Juice
for the green chilli chicken:
4 Chicken Legs
6 Garlic Clove finely chopped
3 lemongrass stalks finely chopped
1 tablespoon Farro whole cumin seeds toasted and coarsely ground
1 tablespoon Farro ground turmeric
1 tablespoon Farro coriander seeds toasted and coarsely ground
40 grams Ginger peeled and finely chopped
1/4 Ground white pepper
Fresh mint leaves