Instructions: Stir fry the spice paste over medium heat with 3 tablespoons vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.

Add the chicken pieces and stir well until the chicken is half done. Pour in the coconut milk and tamarind juice. Cook until the chicken is almost done and the sauce is thickened, remove.

On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices. Ready to serve.

This recipe yields 3 to 4 servings.

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