4 chicken thighs and 4 legs, skin-on
100ml light soy sauce
4-6 tbsp dark thick soy sauce
Pinch of salt and pepper
Vegetable oil, for frying
4 onions, finely chopped
400-600ml coconut milk
2-4 tbsp tamarind juice (soak tamarind pulp in about ½ cup of warm water and strain to get the juice)
4 kaffir lime leaves
2 tbsp palm sugar
10 red chilies (or more if desired), deseeded
2 lemongrass stalks, sliced
5cm piece fresh turmeric, chopped
5 shallots, peeled and chopped
5cm piece fresh ginger
5cm piece fresh galangal
4 candlenuts, soaked to soften
1 tsp ground cinnamon
1 tbsp belacan (fermented shrimp paste)
Small handful coriander leaves, shredded