In a mortar and pestle, smash the shallot, garlic, turmeric, cumin, coriander seeds and salt.
In a heavy bottomed pot, fry the chicken and smashed spice mixture until fragrant. Add the rice, coconut milk, cinnamon, clove and bay leaf and mix until the turmeric colours everything. Add
Add enough water to cover the rice by a couple cm. 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 green onions for garnish. Usually a spicy dipping sauce is served with the chicken.