Ajam smoor chicken stew

1.    Start by ''cleaning'' the chicken disc fillet. Try to cut the large pieces of fat and tendons out of the meat. Feel carefully for any bits of bone left on the meat. If you find this difficult (or unnecessary), you can skip this step. 
2.    Put a pan of water on so it will boil. Meanwhile, marinate the meat with the juice of 1 lime and a teaspoon of salt. 
3.    When the water boils, dip a tomato into the boiling water. Remove it after a minute and rinse under cold water. The skin can now be easily removed from the tomato.
4.    But the paste: mix the shallots, garlic, peeled tomato, red chilli, nutmeg, palm sugar, laos powder, ginger powder, tamarind paste and kimiri nuts in a blender to make a smooth paste. 
5.    Heat the oil in a frying pan and fry the paste for about 5 minutes on a low/medium heat. 
6.    Add 250 ml of water with 6 big tablespoons of soy sauce. When the mixture comes to a boil, add the chicken thigh, lemongrass and salam leaf.
7.    Cover the pan and simmer for 2 to 3 hours on low heat.
8.    Remove the lid from the pan and allow to reduce. Stir well every 15 minutes so that the chicken pieces get smaller and smaller. It will need to reduce for about an hour.
9.    When the mixture has the desired thickness, taste it and remove the lemongrass and salam leaf. If necessary, add extra soy sauce to taste. We ourselves almost always add another half to a full teaspoon of stock powder to