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Preparing Chicken: Rub the chicken with turmeric and salt, and set aside for 30 minutes. Heat oil in a wok and deep fry the chicken pieces until golden brown. Set aside.
Roughly chop the red onion, ginger, galangal, and lemongrass, then transfer them to a blender or food processor. Add the chilies and garlic, and process into a paste.
Heat the wok with ½ cup of oil. Sauté the spices—cinnamon, star anise, cloves, and cardamom—until fragrant. Add the blended paste and increase the heat until it bubbles. Then, reduce the heat and simmer until the paste is fully cooked, fragrant, and the oil separates from the paste (pecah minyak).
Add the canned tomato soup, coconut milk, and chicken pieces. Raise the heat to bring it to a quick boil, then reduce to a simmer and cook until the sauce thickens. Season with salt to taste and garnish with spring onions before serving.