Cut up chicken into pieces, place them in a large bowl, then sprinkle with salt and vinegar, coat and let stand for 5 mins

Meanwhile, make fine paste put of onion, candlenut, ginger, with the help of water and olive oil, in a food processor

In a small bowl, mix hot boiling water and tamarind, squeeze to combine well, and discard pulp and seed

Into a large pan, pour spice paste and add lemongrass, spice powders, daun salam, and kafir lime leaf, plus olive oil, saute until fragrant

Dump chicken into the pan, coat and cook for 3-5 mins, then pour in coconut oil, water, and tamarind juice, stir to combine well

Cover and cook until chicken totally cooked through, on medium-low heat. The coconut milk will be somewhat oily, and that’s what we want

Serve chicken with rice and enjoy!