Cut the chicken into bite-size. Combine
all the ground ingredients with 1 tablespoon of oil into a paste.
marinate the chicken with the ground ingredients mixture for 4 hours or
preferably overnight in the fridge. Heat a saucepan with enough oil and
saute the sliced shallots until golden brown and crispy. Drain shallot
from the oil. Heat remaining oil in the saucepan. Add the chicken and
fry until the meat is firm. Add the thin coconut milk, cinnamon stick,
lemon grass, star anise and daun salam. Stir until the mixture starts to
boil. Simmer for about 15 minutes or until the sauce thickens. Stir in
the thick coconut milk and tamarind juice and cook for another 15-20
minutes. Stir frequently to avoid the coconut milk from curdling.
Halfway through cooking, add the kaffir lime leaves and seasoning to
taste. When the meat is tender and cooked, remove and serve with a
garnishing of crisp fried shallots. Serve hot.