Soak the deseeded Dried Red Chilies in warm Water for 10–15 minutes until softened, then drain (reserve a little soaking water).
Toast the Candlenuts briefly in a dry pan until golden and fragrant. In a mortar and pestle or blender, pound or blitz the softened chilies with peeled Shallots, crushed Garlic, chopped white parts of Lemongrass (white parts), thinly sliced Galangal, peeled Fresh Turmeric, the toasted candlenuts and a small piece of Belacan (shrimp paste) into a smooth paste, using a little of the reserved soaking water if needed.
Heat the Neutral Oil in a large heavy-bottomed pan or wok over medium heat. Fry the spice paste, stirring constantly, until the aroma deepens and the oil separates from the paste, about 6–8 minutes.
Add the Chicken (bone-in pieces) to the pan and toss to coat; brown the chicken on all sides for 5–8 minutes so it picks up the paste flavors.
Pour in about half the Coconut Milk and a splash of water, bring to a gentle simmer, then add torn Kaffir Lime Leaves and a few bruised stalks of Lemongrass. Cover and simmer gently for 20–30 minutes, until the chicken is tender.
Stir in the remaining coconut milk, Tamarind Paste, a knob of Palm Sugar and a pinch of Salt. Simmer uncovered for another 10–15 minutes to meld the flavors and reduce the sauce to a glossy, slightly thick consistency.
Taste and adjust seasoning—add more tamarind for tang, palm sugar for sweetness, or salt as needed. Finish by scattering sliced Red Chili over the curry and serve hot with steamed rice.
