Step 1

Coat the chicken pieces with the turmeric, salt and lime juice. Set aside while you get all the other ingredients ready.

Step 2

Make a paste with the tamarind pulp and the 4 Tbsp of very hot water. Leave to soak until needed.

Step 3

Cut the lemongrass in half, discarding the top half. Using the back of the knife, pound down on the base (bulbous end) of the lemongrass to split it roughly. This is called bruising the lemongrass. Set aside.

Step 4

Place all the ingredients to be ground in a chopper and chop to a fine paste.

Step 5

Heat the oil in a large saucepan or wok on medium-high heat and brown the chicken pieces for 2 minutes on each side. Sprinkle the sugar over the chicken as you add the chicken to the saucepan/wok. You may have to brown the chicken in 2 batches, depending on the size of your pan. In that case, tip the first half onto a plate and do the second batch before going on to step Divide the oil and sugar in 2, as well. You don't really need much oil to brown the chicken.

Step 6

When the chicken has taken on some colour, tip in the ground paste and the lemongrass and fry for 2 minutes, coating the chicken well.If you were browning the chicken in 2 batches, tip the first batch back in.

Step 7

Pour in the coconut milk, reserving about 2 Tbsp of the thick cream at the top. Also add the lime leaves, if using. If you are lucky enough to have freshly squeezed coconut milk, reserve half of the first pressing. Stir well and reduce the heat to medium.

Step 8

Remember the soaking tamarind? Discard the solids in the bowl, as much as you can. Then pour everything into the saucepan. I don't bother with a sieve, because much of the tamarind pulp and flavour that we want is lost that way.

Step 9

Bring everything to a gentle boil and then lower the heat down and cook, uncovered, for 30-45 minutes, until your chicken is cooked. Large drumsticks and chicken legs will need 45 minutes.

Step 10

When done, pour in the reserved coconut milk and check the seasoning and add more salt, if needed. You'll probably need ½ a tsp more. Heat through for a minute, then turn off the heat. Leave to rest for 5 minutes before serving with some rice and a side vegetable.