In a mortar and pestle, smash the shallot, garlic, turmeric, cumin, coriander seeds and salt to create a smooth paste.
In a heavy bottomed saucepan fry the chicken and paste until fragrant.
Add the rice, coconut milk, cinnamon, clove and bay leaf and mix until the turmeric colours everything.
Add enough water to cover the rice by a couple of centimetres. Cook over medium low heat until the rice is done.
To serve scoop out the rice and a chicken and arrange on a platter with the sliced cucumber and spring onions for garnish. Sprinkle with the crispy fried onions. Usually a spicy dipping sauce is served with the chicken.