Ingredients:

1. 2 chickenbreast (weighing about 600 gr / 1.3 lb), washed.
2. 250 ml / 8.5 fl oz thick coconut milk
3. 3 kaffir lime leaves
4. 1 stem lemon grass, outer leaves discarded, bruished
5. 3 salam or bay leaves
6. 2 cm or 1 tbsp galangale, bruished
7. 1 tsp tamarind pulp, soak with 2 tbsp water
8. 1 tsp Salt ( or to taste)

Spice for the paste:

1. 4 large red chillies, de-seeded, chopped
2. 5 small red chillies / bird chillies (optional)
3. 5 shalllots, chopped
4. 3 cloves garlic, chopped
5. 5 candlenuts, roughly chopped or crashed
6. 2 cm or 1 tbsp ginger
7. 1 tsp coriander powder
8. 2 cm ground turmeric or 2 tsp turmeric powder
9. 2 tsp brown / palm sugar

Directions:

1. For the Mixed Spicy Chicken:
2. Put all ingredients for the paste in a blender or food processor and blend until smooth.
3. (If necessery add a little bit oil to help the blending process).
4. Heat 2 tbsp oil in a Wok or big saucepan. (Don't add oil if already added in a blender).
5. Stir fry the paste, lemon grass, galangale, kaffir-lime leaf and bay leaf. Stirring all the time until well cooked & fragrant.
6. Add the chickenbreast and stir to mix. Cook until the chicken becomes harder and it's colour turns to white.
7. Pour in the coconut milk, add the tamarind water and bring to boil on a maximum heat. Stir occationally.
8. Adjust the heat into medium and simmer until the chicken well cooked.
9. (If you like to eat it as a soup or "Mixed Spicy Chicken", then you can stop the cooking now unless otherwise).

1. For the Roasted Spicy Chicken:
2. Continue to simmer untill the coconut milk is driven off and the chicken has become brown and almost dry.
3. (At this stage you will probably need to stir all the time to prevent burning)
4. Meanwhile preheat oven to 350°F F (180°C).
5. Transfer the chicken in a Pyrex Glass and pour the thick sauce over it.
6. Roast the chicken for about 15 - 20 minutes. Now your "Roasted Spicy Chicken" is ready.
7. Serve hot with rice.