Ingredients:

• 3 tablespoons Oil
• 1 stalk Lemon grass, bruised
• 3 Kaffir lime leaves
• 2 Cloves
• 2 Cardamoms, bruised
• 1 Chicken, cut into 2-4 pieces
• 500 cc Thick coconut milk1 tablespoon tamarind juice

Finely Pounded Spices:

• 3 teaspoons Coriander
• 1 teaspoon Pepper
• 1/2 teaspoon Cumin
• 1/4 teaspoon Aniseed
• 1/4 teaspoon Nutmeg
• 2 teaspoons Chopped ginger
• 2 teaspoons Chopped turmeric
• 1/4 teaspoon Chopped galangal
• 5 Candlenuts, roasted
• 4 cloves Garlic
• 8 Shallots
• 1 tablespoon Salt

How To:

1. Heat oil and sauté the ground spices, lemon grass, kaffir lime leaves, cloves and cardamoms until fragrant.
2. Add the chicken.
3. Fry for a few minutes, then add coconut milk and asam gelugur or tamarind juice.
4. Simmer until the chicken is half-cooked and the sauce has reduced.
5. Remove the chicken from the sauce.
6. Grill the chicken over hot charcoal, brushing it with some sauce.
7. Serve with the remaining sauce.