Blend a large onion, 4 cloves of garlic, 8 pieces of red chili, 6 pieces of dried chili, 2 pieces of hard fruit, 2 inches of fresh turmeric root and 2 inches of ginger with a little water and blend until smooth.
Add 3 tablespoons of Salted Anchor Butter to the pan and heat it up. Then add the blended ingredients and let them cook until they release oil.
After that, add lemongrass, but don't forget to put it in beforehand. Crush one piece of pickled tamarind into the mixture, along with a little salt and sugar. Mix well until uniform, then add half a whole chicken, pickled tamarind, 1 cup of coconut milk, and a few pieces of curry leaves.
Mix until the chicken is thoroughly cooked, and at the end, sprinkle some pieces of curry leaves. Serve hot.