... Javanese tamarind water, and salt to taste. Mix well, allow a moment to sink in.
Heat the oil. Saute ground spices until fragrant.
Enter the orange leaves, bay leaves, and lemongrass. Mix well.
Add the pieces of chicken and coconut milk. Keep stirring slowly, keep the coconut milk from breaking.
Add sugar, brown sugar, and salt.
Mix well, then taste the correction. Then, cook until the spices boil and the chicken is cooked.
Ready to be served.
