Wash the chicken and drain excess water with paper towels. Then add salt and turmeric powder and spread evenly. Marinate for at least 30 minutes.

Cut the dried chili into pieces and soak them in water about 30 minutes. After soaking, take it out and put it in a blender.

Cut the onion from ingredient C into cubes and set aside.

Process ingredient B, peel all ingredients that can be peeled, and remove seeds from red chilies. Then cut the ingredients into small pieces and blend them into a smooth paste in a blender.

Add chicken to the pot and fry the skin until fragrant, then remove and set aside.

Pour more oil into the pot and add half of the onions and sauté until soft.

Add the blended ingredient B and stir-fry over low heat until fragrant. It takes about 20 minutes.

After the spices are sautéed, add water and fried chicken, stir evenly, close the lid and simmer for 15 minutes.

Add the other half of the onion, kaffir lime leaves, salt and sugar to taste, then the coconut milk.

Turn off the heat, add calamansi juice, stir evenly and enjoy!