heat the oil in a wok or large sauté pan over a high heat and when hot, stir fry the onions and garlic until the onion is cooked

turn the heat down and add the turmeric, ground coriander, cinnamon, cloves, lemongrass and kaffir lime leaves

as soon as you can smell the spices, add the chicken pieces and cook until the chicken pieces are browned

add the tomatoes, lime juice, balachaung, cayenne pepper and fish sauce and stir in

cover the pan and simmer over a medium heat for 3 minutes

stir in 4 tablespoons hot water and the sesame oil

cover and cook for 20 minutes

using a slotted spoon, transfer the chicken pieces to an ovenproof dish and bake in the oven for 20 minutes

reduce the sauce for about 6 minutes, until it has become thick

if any oil rises to the surface, skim it off

remove the lime leaves, cinnamon sticks and lemongrass

add salt to the sauce if needed

serve the chicken with plain boiled rice and the sauce