Prepare 5 cloves of garlic, 1 inch piece of ginger, 1 thumb size piece of turmeric root, 1 teaspoon black peppercorns, 1 teaspoon cardamom pods, 2 whole cloves, 2 star anise, 2 lemongrass stalks, and 3-4 bay leaves.
Blend the prepared ingredients with water until smooth.
Tumis (saute) the blended mixture with 2 bruised lemongrass stalks and 2 star anise until fragrant.
Add 2 chicken breasts or thighs and cook until they are well-seared on all sides.
Pour in 1/2 cup of coconut milk and add water to cover the chicken, ensuring the mixture is slightly thick but not too runny. Bring it to a simmer.
Season with salt, sugar, and chili paste according to taste (use about 2 tablespoons of chili paste for better color).
Cook until the chicken is tender and well-cooked. Remove the chicken from the pot and set aside.
Strain the remaining liquid in the pot through a sieve, discarding any solids that are not easily passed through. Return this clear broth to the pan and bring it back to a simmer.
Blend the strained broth until smooth, creating a glossy consistency for a rich, silky sauce.
Serve the gulai chicken over steamed rice with sambal tempeh and lime juice on the side.