Chop the chicken into serving pieces and
rub with tamarind and salt mixed with 2 tablespoons of water. Let it
stand for 20 minutes. Heat up a deep frying pan and deep-fry the chicken
pieces until golden brown. Heat 3 tablespoons oil and saute the ground
spices until fragrant. Add lemon grass, tomatoes and water. Bring to the
boil. Add in the fried chicken and cook until it is tender and the gravy
has thickened. Serve immediately while still hot.