Make spice paste by toasting coriander seeds along with lemongrass, shallots, root ginger, macadamia nuts and dry red chillies on a pan for 2-3 minutes. Add fresh turmeric along with Patum anchovy relish to the paste and mince all the ingredients finely in the blender.
Slit the whole chicken in various places. Apply the spice paste to the chicken.
Leave for at least couple of hours in margination.
Pre heat the oven at 180C and cook the chicken for 45 minutes or till it has cooked through.
For sambal Bajak
Combine chop bird eye chillies, shallots, cherry tomatoes, garlic cloves, kaffir leaves, patum anchovy relish and demerara sugar.