Add shallots, garlic, ginger, red chilies, and bird's eye chilies to the blender. Blend for 6 seconds at speed 5.
Scrape down the sides of the bowl. Blend again for 6 seconds at speed 5, then scrape down the bowl.
Add the cooking oil and bruised lemongrass. Sauté for 15 minutes at 120°C on reverse speed 1. Scrape the base of the bowl.
Continue to sauté for another 5 minutes on Varoma setting, reverse speed 1 (without the measuring cup). Scrape the base of the bowl.
Add the tamarind paste, diced tomato, sliced yellow onion, kaffir lime leaves, salt, sugar, and mushroom seasoning. Sauté for 5 minutes on Varoma setting, reverse speed 1 (without the measuring cup). Scrape the base of the bowl.
Add the pre-fried chicken pieces and cook for 2 to 3 minutes on Varoma setting, reverse spoon stir.
Stir manually with a spatula to ensure the chicken is perfectly coated with the sambal. Serve immediately.
Cook it hands-free.
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