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.