Cook the chiken in medium heat for about 30 minutes. Setside. Heat the frying pan, put oil, when the oil is hot fried the chiken till it golden brown. Blender shallot, garlic, coriander, candle nuts till it becomes paste...
Heat oil in a wok/frying pan on medium heat. Sauté lemongrass, kaffir lime leaves, bay leaves, galangal. About 4-5 minutes. Add shredded coconut, salt. Stir to mix well. Cook until rather and not lumpy, about 5 minutes.
Add palm sugar and tamarind liquid. Stir to mix well. Cook until dry and fluffy, stir frequently especially towards the end to prevent burnt bits and even browning. It should have the color very close to brown sugar at the end of the cooking process.
Turn off heat. Transfer to a large mixing bowl to cool. Remove lemongrass, leaves, and galangal from the serundeng. And put the chicken in the shredded coconut.