Chicken Braised with Kaffir Lime Leaf

In a small bowl, soak the tamarind pulp in the boiling water for 15 minutes. Mash with the back of a fork to help dissolve the pulp. Pour through a fine-mesh sieve into another small bowl, pressing against the pulp to extract as much flavorful liquid as possible. Discard the pulp and set the tamarind liquid aside.

If dried galangal is used, make certain it has become soft and pliable from soaking. Coarsely chop the fresh or rehydrated dried galangal. In a blender, combine the galangal, lemongrass, shallots or onion, chilies, garlic, turmeric and 3 tablespoons water. Blend to a smooth paste, adding more water if needed.

In a wok or large saucepan over medium heat, warm the oil. When the oil is hot, add the spice paste and fry, stirring continuously, until fragrant, thick and creamy, about 3 minutes. Continue frying, stirring frequently, until the oil separates from the paste, about 5 minutes. Add the chicken pieces and fry, turning often, until fully coated with the spice paste, about 3 minutes. Stir in the reserved tamarind liquid and bring to a boil. Reduce the heat to medium and simmer uncovered, turning occasionally, for 15 minutes. Add the coconut milk, lime or citrus leaves or zest, and salt. Simmer until the chicken is tender when pierced with a fork, about 10 minutes longer.

Taste and adjust the seasonings, if necessary. Serve hot.