Mix together chicken and lime juice, set aside for 30 minutes in the fridge.
Heat oil in a wok/large frying pan on medium-high. Sauté spice paste until fragrant, about 5 minutes. Add chicken, palm sugar, kicap manis, tamarind paste and salt, mix well. Cook until chicken is no longer pink.
Add water, mix well. Bring to a boil, then lower the heat to a simmer, cook until the sauce has reduced and the chicken is fully cooked and tender, about 30 minutes.
Set the cooked chicken aside.
Preheat boiler, and line a baking tray with aluminium foil.
Transfer the chicken to the prepared tray, broil until slightly charred, about 5-8 minutes. Serve hot with rice and cucumber.
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