Padang Chicken Curry

• 1 kg chicken thighs or whole chicken cut in 4 parts
• 1 stick cinnamon stick (replace with 1/2 tsp ground cinnamon if not available)
• 1 stem lemon grass, outer leaves discarded, cut in two, bruised
• 2 cm galangale, bruised
• 3 pc cardamom seeds, cracked
• 2 gloves garlic
• ¼ pc nutmeg, cracked or replace with 1/4 tsp ground nutmeg if not available
• 1 tsp tamarind pulp soak in 3 tbsp warm water
• 5 pc kaffir-lime leaves, discard the ribs of the leaves
• ½ pc turmeric leaf, raughly cut (skip if not available)
• 1000 ml thick coconut milk
• 2 tsp salt or to taste
• 2 tsp sugar or to taste
• 3 tbsp vegetable oi

Spices for the paste

• 7 pc large red chillies, (de-seeded), chopped
• 7 pc shallots, chopped
• 3 gloves garlic, chopped
• 2 cm fresh ginger
• 4 cm turmeric or 2 tsp ground turmeric
• 1 tbsp coriander or 1 tsp ground coriander
• ¼ tsp ground cumin
• ¼ tsp ground aniseed
• ½ tsp pepper or 1/4 tsp ground white pepper