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In a non-metallic bowl, mix together the turmeric powder and salt. Add 4 tablespoons of water, add the chicken pieces. Mix together well and allow to marinate for 1 hour.
Place all spice mix ingredients in a blender and process until smooth.
Over a moderate heat, place the oil in a wok or heavy based saucepan. Brown the chicken in batches and drain on kitchen paper. Reserve any remaining oil.
Still over a moderate heat, add the spice mix to the wok and stir fry for one minute. Add the lemongrass stalks and kaffir lime leaves and stir fry a further 2 minutes. Add the coconut milk, tamarind paste and chicken. Combine well and ensure the chicken is fully coated with the spice mixture. Bring to a boil, then simmer gently for 1 hour.
Garnish with shredded kaffir lime leaves. Serve with steamed rice and papadums.