Toast the fennel seeds, cumin seeds, and coriander seeds in a dry pan for 2 minutes until fragrant.

Grind the toasted fennel seeds, cumin seeds, and coriander seeds into a fine powder.

Blend the shallots, garlic, and ginger into a smooth paste, adding 1 tablespoon of water if needed.

Bruise the lemongrass and slice the galangal.

Heat the cooking oil in a pot over medium heat. Add the four spice blend, lemongrass, pandan leaf, and galangal.

Fry the aromatics for 2 minutes until fragrant. Add the blended shallot paste.

Cook the blended paste for 5 minutes, stirring frequently, until it darkens and releases oil.

Add the blended dried chili paste and fry for 5 minutes until the chili paste releases oil.

Stir in the ground toasted spices and kerutuk spice mix. Cook for 2 minutes until evenly combined.

Add 1/4 cup of water and stir to loosen the spice paste.

Add the chicken pieces and coat them thoroughly in the spice paste.

Cook the chicken for 5 minutes, stirring occasionally, until its juices begin to release.

Pour in the coconut milk and remaining water. Stir until the sauce is smooth.

Add the palm sugar and chicken seasoning powder. Stir until the palm sugar dissolves.

Mix in the tamarind paste and bring the sauce to a gentle simmer.

Simmer uncovered over low heat for 20 minutes, stirring occasionally, until the chicken is tender.

Stir in the toasted grated coconut and bird's eye chilies. Simmer for 5 minutes until the gravy is thick.

Taste the kerutuk and add salt if needed. Serve hot with fragrant rice or plain steamed rice.