Cut the backbone of poussin to spatchcock using kitchen scissor, press the breast using your hands to break the bone, season with salt and pepper

Blend garlic mince, candlenut, coconut milk, turmeric powder then pour to marinated poussin, left for minimal an hour

Blend paste of tomato, shallot, chillies with 250ml oil for chutney, set aside

Steam the cassava for 15 minutes on hot boil water, let it cool and cut to chips size

Preheat oven 250celcius, on hot pan, sear the poussin, add salt and pepper on both side, flip when its browned, take off then place to baking tray to finish off in then oven for 25minutes,turn it off and let it rest inside the oven for 15minutes depends the size of poussin you get.

Pour the leftover marinate to slow cook with oil and chicken powder to use it for brushing, set aside

Fry the cassava chips till golden brown, drain and season with salt or chicken salt as you prefer

Cook off the paste over medium high heat till the oil splitting from the paste, add sugar, chicken powder and salt to taste, then tamarind and basil add to the end.

Stacks cassava chips, pile up poussin, finish off with basil chutney and fried basil