Put the candle nuts, French shallots, garlic, pepper powder, coriander seed powder, and salt into the food processor to make a thick consistent paste.
Pour the vegetable oil into a pan, and heat it. When hot, pour the spice paste into it and stir fry. Do not stop stirring. Move fast. Add to it the additional spices: ginger, galangal, bay leaves and lemongrass, and kfir lime/ etrog/ lemon leaves. Keep stirring for 4-5 minutes or until fragrant.
Mix coconut milk and water, pour into pan. Stir to mix with spice paste. Put in the chicken parts one by one, making sure that every piece of chicken is partly immersed into the mixture.
Cook for 1.5 hours or until chicken is tender.