Soak the dried chilli for 10 minutes until soft. Grind all ingredients (A) in a food processor.
Once the ingredients (A) have been ground into a paste, marinate the chicken with turmeric powder, salt, white pepper and 1 tablespoon of the ground ingredients (A) for 45 minutes.
Add the remaining paste to the pot with coconut milk, seasoning ingredients and cook over a medium low heat. Stir gently until the broth becomes thick.
Grill the chicken in the oven at 180°C for 6 minutes. Remove the chicken from the oven and spread a bit of kuah percik over it. Grill the chicken again for another 10-12 minutes until it becomes tender.
Serve the chicken with the kuah percik. Garnish with coriander leaves and red chilli before serving.