Cook rice according to package instructions.
In a POT, heat 1 tbsp oil over medium heat.
Fry onions and garlic for 1 minute.
Carefully of splatters, add tomato puree and Gulai spices.
Optionally, add anchovy or shrimp paste. Mix well.
Cook over low heat for 5 minutes.
Add chicken and 1 cup hot water.
Bring to a boil and cook over low heat for 5 minutes.
Add coconut milk.
Optionally, add whole fresh chilies.
Bring to a boil and cook over low heat for 5-10 minutes or until chicken is tender.
Take the chicken out, shred it with two forks, and return it to the sauce.
Serve with rice, steamed vegetables, and cucumber slices.