Kare Ayam - Chicken curry

You will need:
Spices:
5 small shallots
7 cloves garlic
3 large red chilli
2-3 bird's-eye chillies
1 tablespoon ginger, peeled
3 tablespoon galangal (optional)
3 candlenut (optional)
1 tablespoon fresh turmeric
2 teaspoon coriander seeds
¼ teaspoon cumin (optional)
½ tomato
1 tablespoon palm sugar
¼ teaspoon shrimp paste
2 stalks of lemongrass

5 tablespoon oil for frying
3 salam leaves (can use 2 bay leaf instead)
4 kaffir lime leaves
750g fresh chicken pieces
1 stalk lemongrass
2 teaspoon tamarind paste
1 cup water
1-2 cups coconut milk
½ teaspoon sea salt

Blend the shallots, all spices, except the lemongrass, tomato, palm sugar and shrimp paste in a food processor until paste-like. Add a little water if necessary. Bruise the lemon grass and tie into a loose knot.
Heat the oil in a wok over a medium flame. Throw in the spice paste, lemongrass, lime leaves and salam (or bay) leaves. Push them back and forth for 30 seconds until fragrant and shiny, making sure they don’t burn on the base of the wok. Add the chicken and toss around until half-cooked. This will take at about 5-8 minutes. Add one cup of water and tamarind paste and boil for about 15 minutes or until the meat is cooked through. Now add the final layer of coconut milk.
Bring to the boil, simmer for a 5 minutes and then turn off.
Check seasonings and add sea salt to taste.