Baked Spiced Chicken

Ayam Bumbu Kuning

1 chicken (3 lb), divided into 10 parts

1/2 can coconut milk
1 lemon grass, bruised
4 kaffir lime leaves
1 TB tamarind
2 cloves
2 cardamom, remove the husks

Spice Paste:
1 TB coriander
1/4 tsp cumin
1/4 tsp fennel
pinch of nutmeg
1 inch ginger
1 tsp turmeric
5 candle nuts
1 TB salt
1 cup water

Paste all the spices into a fine texture. Pour into a wok and add the rest of the ingredients but the coconut milk. Mix it thoroughly and cook it over medium low. When the chicken is stiff, pour in the coconut milk and continue cooking until the liquid is gone.
In the Oven:
While the chicken is cooking, prepare the baking pan and cover with aluminium foil, brush with little bit oil. Take the chicken pieces out from the paste mixture and place them onto the prepared baking sheet. Put in the oven under the broiler until the chicken is done. Turn the chicken once in a while to get the same color on both sides if you want to.
Save some of the spice paste by cooking it thoroughly on low heat. Brush over the chicken before serving.