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Export 13 ingredients for grocery delivery
Step 1
Rub chicken leg quarters with the 1 teaspoon of turmeric and 1 teaspoon of salt. Set aside for 15 minutes.
Step 2
Heat oil in a wok and sauté spice paste, kaffir lime leaves, and lemongrass until fragrant. About 5 minutes.
Step 3
Add in the chicken leg quarters, and cook until no longer pink.
Step 4
Add coconut milk, water, strained tamarind paste, salt, and sugar. Stir briefly to mix, and bring to a boil. Reduce heat to a simmer and continue cooking, uncovered, until the sauce is almost dry and clings to the chicken quarters.
Step 5
Turn off heat. Transfer to a serving plate and serve with steamed white rice.
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