Created by ImPat on June 19, 2018
Step 1: For the paste, heat the coriander and cumin seeds in a small frying pan over medium heat for 1 to 2 minutes or until aromatic and then transfer mixture to a small food processor and add the chilli, onion, garlic and turmeric and process to a coarse paste (alternatively use a mortar and pestle).
Step 2: Heat the oil in a large saucepan or stockpot over medium-high heat and add the paste and cook, stirring for 5 minutes or until aromatic and then add the chicken and stir to coat.
Step 3: Add the coconut water, kecap manis and lime leaves and simmer, uncovered for 45 minutes or until chicken is tender and then transfer chicken to a heatproof tray.
Step 4: Increase the heat to high and simmer the cooking liquid for 8 to 10 minutes or until reduced and sticky.
Step 5: Preheat grill/broiler on high and brush the chicken with the reduced cooking liquid and cook under the grill/broiler for 54 minutes or until the skin is crisp.
Step 6: Serve chicken with steamed rice, micro herbs, chilli sauce and extra kecap manis sauce.