Put the kettle on. Then, using a pair of scissors, cut the chillies up into 2-3 pieces, straight into a bowl.

Pour the hot water onto the cut chillies, leaving a little for the tamarind below. Cover with a side plate and leave to soak for at least 15 minutes.

Place the tamarind pulp into a small bowl and pour the hot water over it, ensuring that it's covered. Leave it aside until you need it during cooking.

When it's time to use it, mash the now soft pulp with your fingers, grab the pulp, seeds and any fibre and throw them away. Pour the tamarind juice over the sambal.

Peel the onion and quarter it. Peel the garlic. Top and tail the 6 lemongrass stalks and thinly slice 5 of them in rings. Bruise the other one and set aside.

Scrape the galangal skin off and slice into thin rings. Place everything into a food chopper, except for the bruised lemongrass.

Drain the soaking dried chillies and give them a quick rinse, shaking out the seeds if you want to. Tip the drained chillies into a blender.

Add the turmeric powder to the chopper too. Chop everything until you have a fairly fine paste.

Heat the oil on medium heat in a wok or saucepan and fry the spice paste and bruised lemongrass for 2 minutes until fragrant.

Add the chicken portions and coat them with the spice paste.

Pour in the coconut milk, water and tamarind juice. Tear the lime leaves once on each side and drop 4 of them into the wok/saucepan, along with the salt. Mix well and bring to a simmer.

Cover and cook for 30 minutes until the chicken is done. Boneless chicken will only need 20 minutes, chicken legs will need 45 minutes. Add the last 2 kaffir lime leaves 5 minutes before the end of cooking time.

Check seasoning and add more salt if necessary. Turn the heat off and finish with stirring in the lime juice. Leave to rest for 5 minutes before serving hot.