Lightly bruise half of the pepper corns in a mortar and pestle. Remove and transfer to a large mixing bowl. Add garlic, 2 teaspoons salt, 1 teaspoon sugar and chicken. Mix and coat the chicken pieces well and marinate covered and refrigerated for 1 hour.
Bring a large pot to high heat and add oil, garlic, remaining pepper and fry until fragrant. Now add the chicken and seal both sides until slightly browned. Add tomatoes, carrots and annatto oil. Stir then add coconut juice, red shallots, onion, fish sauce and remaining sugar & salt.
Bring to the boil and skim any impurities that rises to the surface. Turn to medium to low heat and allow to simmer for 40 minutes uncovered.
Transfer to a deep bowl, garnish with pepper corns and serve with crisp baguette