Lemongrass and turmeric chicken

Directions

1. 1
   Crush the garlic, shake off the skin and chop.Peel the turmeric and onion and roughly chop.
2. 2
   Remove the tough outer layers of the lemongrass and cut into small pieces.Strain the tamarind juice.Stir together the tamarind juice and fish sauce.
3. 3
   Pour the tamarind juice and fish sauce into the blender.
4. 4
   Add the lemongrass, onion, garlic, turmeric and galangal plus 6 pieces of bird’s eye chili (siling labuyo). Pulse the blender a couple of times then set the speed to high to finely process all the ingredients.
5. 5
   Place the chicken in a container.
6. 6
   Pour in the marinade. Keep the chicken pieces in a single layer so that each one gets submerged in the marinade. Work the marinade into the chicken meat, moving each piece to make sure that every inch of the surface is covered. Seal the container and marinate the chicken in the fridge overnight.You can grill, broil or fry the chicken.To serve, sprinkle with onion leaves and chili flakes. The chicken may also be accompanied by sweet chili sauce on the side for dipping.