Roast Chilli Chicken With Tomato and Tamarind Salad

Ingredients

• 2 chickens (about 1.8kg each), butterflied
• 4 garlic cloves, coarsely chopped
• 3 small red chillies, coarsely chopped
• 2 lemongrass stalks, white part only, finely chopped
• 40 gm light palm sugar, crushed
• 8 kaffir lime leaves, torn
• 80 ml each soy sauce and fish sauce (1/3 cup)
• 60 ml vegetable oil (¼ cup)
• Juice of 2 limes, plus wedges to serve
• Tomato and tamarind salad
• 2 red shallots, thinly sliced
• ½ garlic clove, finely chopped
• Juice of 1 lime, or to taste
• 1 tbsp tamarind purée (see note)
• 1 tbsp fish sauce, or to taste
• 1 tbsp vegetable oil
• ½ tsp finely grated palm sugar, or to taste
• 6 vine-ripened or ox-heart tomatoes, thickly sliced
• 350 gm mixed cherry tomatoes, halved
• ½ cup each mint and coriander
• To serve: fried shallots (see note)