Boil chicken using coconut water then add the ground spices, palm sugar and lemongrass.
Cook until the liquid is low and spices are infused, then drain chicken.
Fry chicken until slightly browned (when frying, chicken should be completely submerged in oil). Add chili, shallot and garlic.
After they are bit wilted/soft, add the curry leaves, turmeric leaves, lime leaves, lemongrass and pandan leaves. Fry until seasoning is cooked and crispy.
Drain and enjoy served hot with rice.