Spicy Kelantan Chicken

Ingredients:

1 whole chicken (quartered)
4 tbsp. oil
1 slice asam gelugur or
2 tsp. tamarind pulp
4 stalks lemongrass (thick bottom third only, outer layer removed, inner part bruised)
1 cup water
1 cup thick coconut milk or
1/2 cup coconut cream mixed with 1/2 cup water
1/2 tsp. sugar
1 tsp. salt

Marinade:
1 tsp. turmeric powder
1 tsp. chilli powder
1 tbsp. sugar
1/2 tsp. salt

Spice Paste:
4 candlenuts (chopped rough) or 4 cashew/macadamia nuts
2 cm. ginger (sliced)
9 dried chillies (cut into lengths, soaked in warm water)
6 cloves garlic (halved)
3 fresh red chillies (sliced)
5 shallots (halved)

Procedure:

In a bowl, mix all the ingredients for the mariande. Rub marinade well into the chicken pieces. Set aside for 1 hour.
How to make the Spice Paste: Using a blender or mortar, blend all the ingredients for the spice paste. Add a bit of oil to keep the blades turning every so often. Remove and set aside.
How to make Spicy Kelantan Chicken: Heat oil in a wok and stir-fry the spice paste till fragrant (5 mins). Add in asam gelugur or tamarind pulp and lemongrass, stir-fry for 3 mins. Add water, stir and cook for 3 mins. Add in chicken, coconut milk, sugar and salt. Reduce the heat and simmer till chicken is cooked (20 to 30 mins). Remove from heat and transfer chicken to a plate. Reserve the curry gravy mixture. Barbecue the chicken over low charcoal fire or under a grill, basting frequently with the curry gravy mixture till chicken is cooked (5 to 10 mins each side). Serve hot, topped with remaining gravy.