Rub the chicken with 1 tablespoon of
tamarind juice and salt. Let it stand for 30 minutes for the juice to
penetrate the chicken. Rinse and drain. Heata wok with oil and gently
fry the ground spices, kaffir lime leaves, lemon grass and salam leaf
until fragrant. Add the chicken, and cook for a few minutes. Then pour
in the thin coconut milk and bring to the boil. When the chicken is
half-cooked, add in the thick coconut milk and simmer over low heat
until the ingredients are cooked. Season with sugar and salt to taste.
Before serving, sprinkle with some fried shallots. Serve hot.