- Place the fine paste into a frying pan, stir and bring to a boil.
- Then, add in chicken and coconut milk. Stir well and cook on medium heat for 30-35 minutes, gently stirring occasionally to avoid burning.
- Next, add in tamarind slices, palm sugar and kerisik. Simmer for a further 10 minutes or until chicken is cooked.
- Lastly, add in salt and turmeric leaves, stir well and dish up. Serve hot.