- Heat up oil in a pan and fry the chicken until lightly browned.
- Add the blended ingredients, lemongrass, coconut milk and potato. Bring to a gentle boil then turn down the heat to medium high.
- Stir occasionally until chicken is fully cooked. Then, add in tamarind slice, turmeric leaves, salt and all Kimball sauces.
- Stir until well combined and bring to a boil for 5 minutes. Ready to serve.