1 kg Whole Chicken, cut into 8
50 g Curly Red Chilies
15 g Red Cayenne Pepper
25 g Candlenuts
40 g Shallots
30 g Garlic
4 g Coriander Powder
5 g Shrimp Paste
5 Lime Leaves
3 sticks lemongrass, smashed
65 ml Thick Coconut Milk
15 g Tamarind Water
15 g Palm Sugar
5 g Sugar
4 g Salt
13 g Chicken Powder
300 ml Water
100 ml Cooking Oil
Serve the grilled chicken with the sauce on the side.