Mix the turmeric, salt and 3 tbsp water
in a large non-metallic dish, then add the
chicken pieces. Rub all over the chicken,
cover and chill overnight, or leave at room
temperature for 30 mins.
Meanwhile, make the spice paste. Soak
the dried chillies in hot water for 20 mins
until soft. Drain, then mix the chillies and
other ingredients together in a processor
or blender until smooth.
Heat the oil in a deep wok or large,
heavy-based saucepan. Fry the chicken in
batches for 5 mins until golden, turning
halfway through. Drain the chicken on
kitchen paper. Carefully remove half of the oil
to a heatproof container, then add the spice
paste to the remaining oil in the wok.
Fry the paste for 5 mins, then return the
chicken to the pan, followed by the coconut
milk, lemongrass and lime leaves. Cook for
a further 5 mins, then stir in the stock
powder, sugar and tamarind paste. Simmer
gently for 1 hr 30 mins-1 hr 40 mins until the
chicken is falling off the bones.