Cut the chicken into 2 pieces and rub with
tamarind juice and 1 teaspoon salt. Set aside to stand for 10 minutes.
Grill the chicken over hot charcoal or roast in an oven until golden
brown. Shred the chicken meat and arrange in a bowl. Bring to the boil
coconut milk with the ground spices. Then pour the grave over shredded
chicken before garnishing with basil leaves for serving. Serve hot.