Step 1

Use a large heavy knife to cut 3 slashes in each chicken thigh. Place the chicken in a large glass or ceramic bowl.

Step 2

Combine the lemon grass, turmeric, chilli flakes, ginger, garlic and shallot in the bowl of a food processor and process until a coarse puree forms. Add the coconut cream, fish sauce and tamarind and process until smooth.

Step 3

Add the lemon grass mixture to the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 3 hours or overnight to marinate.

Step 4

Drain the chicken from the marinade. Heat a barbecue grill or large chargrill on medium-high. Brush with oil to lightly grease. Add the chicken, skin-side down. Season with salt and pepper. Cook on grill for 10-12 minutes each side or until the juices run clear when the thickest part of the chicken is pierced with a skewer. Transfer to a serving platter and serve.