Grind chiles, shallots, shrimp paste, lemon grass, garlic, cilantro, salt galangal powder, and cinnamon to a paste in a food processor. Heat oil in a frying pan over medium and fry the paste until light brown. Add chicken and stir until well coated in paste. Add water and bring to a boil. Cover, reduce heat to medium and continue to cook until the chicken is done about 15 minutes. Lower heat to low and add tamarind liquid and fish sauce. Leave on low heat and simmer for 5 minutes. Serve over rice.
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