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1. Prepare the chicken yourself in the following way: With a boning knife, cut along the length of the backbone on both sides and discard it. Spread the chicken apart, and bend it back until the breastbone pops up.
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2. Then remove it. Cut out the white cartilage at the tip of the breast and chop off the small wing tips. Lay the chicken skin side down on a cutting board. Then flatten the rib bones in the breast of the bird by pounding them with the side of a cleaver or a kitchen mallet.
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3. Light a layer of coals in a charcoal broiler or large hibachi and let them burn until a white ash appears on the surface; or preheat the broiler of the oven to its highest point.
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4. Heat 1 teaspoon of the oil in a small skillet, drop in the almonds and slide the skillet back and forth over moderate heat for a minute or so until they are golden. Combine the almonds and water in the jar of an electric blender and blend at high speed until the mixture is a smooth puree.
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5. In a heavy 12-inch skillet, heat the remaining ¼ cup of vegetable oil over moderate heat until a light haze forms above it. Add the onions and, stirring frequently, cook for 5 or 6 minutes until they are soft and delicately browned.
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6. Add the chilies, djeruk leaves, lemon grass or powdered sereh, garlic, coriander, turmeric and salt and stir for 2 minutes. Then mix in the almond puree and the coconut milk and, stirring occasionally, cook until small bubbles appear around the edge of the pan. Do not let the coconut milk boil, or it will curdle.
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7. Place the chicken, skin side up, in the skillet and cook uncovered over low heat for 5 minutes. Pierce the skin all over with the tines of a table fork, then turn the chicken over and simmer it for 5 minutes longer. Transfer the chicken to a plate to drain. Discard the fresh lemon grass if you are using it and set the sauce aside off the heat.
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8. Place the chicken skin side up on the grill or skin side down on the broiler-pan rack and broil it 4 or 5 inches from the heat for 5 minutes. Pierce it all over with the fork, and, with a pastry brush, spread half of the sauce evenly over the bird.
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9. Broil for 5 minutes more, then turn the chicken over and pierce the skin several times with the fork. Spread the remaining sauce over the bird and broil for 20 minutes longer. Serve at once, from a heated platter.
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