Preheat oven to 180 degrees Celsius.

Season chicken parts with salt and pepper and set aside.

Mash up chilis, garlic shallots, ginger, galangal, candlenuts, tamarind and palm sugar into a paste using a mortar and pestle or food processor.

Heat up oil in a big frying pan on medium heat and stir fry paste until fragrant.

Add in bay leaves, lime leaves and lemon grass into the mixture and continue stirring for about five minutes.

Add chicken parts into the pan and thoroughly coat them with the mixture.

Slowly add in coconut milk followed by water and bring the whole thing to boil.

Reduce heat to medium low and let the gravy simmer and thicken (make sure you leave enough gravy to coat chicken parts comfortably).

Transfer chicken parts (skin side up) into an oven proof casserole dish which is big enough to fit them snugly. Pour gravy evenly all over. Discard bay leaves, lime leaves and lemon grass.

Leave chicken in the oven for 30-45 minutes or until the skin turns golden brown and charred. Serve immediately.