• 1 whole chicken, cut up into 2-4 pieces
• 500 cc thick coconut milk
• 1 stalk lemongrass, bruised
• 3 kaffir lime leaves
• 2 cloves
• 2 cardamom, bruised
• 1 Tbs. tamarind juice

• 3 Tbs. vegetable oil

Spice Paste Ingredients:

• 3 cloves garlic
• 8 small shallots
• 5 candlenuts, dryly fried
• 3 tsp. coriander seeds
• 1 tsp. pepper
• ¼ tsp. aniseeds
• ½ tsp. cumin seeds
• ½ tsp. nutmeg
• ¼ Tbs. galangal
• 2 tsp. ginger
• 2 tsp. ground turmeric
• 1 Tbs. salt

• Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant. 
• Add the chicken pieces and stir well until the chicken is half done.  P
• Pour in the coconut milk and tamarind juice. 
• Cook it until the chicken is almost done and the sauce is thickened, remove.
• On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
• Ready to serve.

Makes 3-4 servings.