Prepare the ingredients: 8-10 green and red bird's eye chilies, 4 inches of fresh turmeric, 2 pieces of serai (lemongrass), and cut potatoes into chunks.
Grind the chilies with 4 inches of fresh turmeric to create a spicy paste.
Place the ground mixture in water to extract flavors, then strain out solids and reserve the liquid.
In a wok or pot, add half the prepared chicken and cover it with water-based broth.
Add kunyit (turmeric) leaf and serai, then bring to a boil.
Pour in the spicy paste liquid and tamarind ball, stirring well to combine.
Simmer for about 10-15 minutes until the chicken is cooked through, discarding excess water.
Add half a can of coconut milk and continue simmering on low heat without stirring frequently to prevent curdling.
Season with salt and seasoning as desired, then garnish with turmeric leaf pieces.
Serve hot with steamed white rice.