1 tbsp coarse salt
1 tsp turmeric powder
2cm knob galangal, smashed
2 stalks lemon grass, smashed
1 tbsp tamarind paste mixed with 100ml water, squeezed and strained for juice
1 tbsp meat curry powder
500ml coconut milk squeezed from 2 grated coconut
15 dried chillies, soaked to soften
1.5cm knob ginger
4 cloves garlic
1 stalk lemon grass
1 tbsp sugar
1 tsp salt
Cut chicken in half and make several slits in the breast and thighs.
Rub chicken with salt and turmeric powder and leave aside for at least 20 minutes.
Combine ground ingredients with curry powder, coconut milk, asam jawa juice, seasoning, galangal and lemon grass in a big pot.
Bring to a slow boil. Stir constantly for about 20 minutes or until the gravy is thick.
Add chicken and cook until gravy is reduced and meat is tender.