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For the marinated chicken, place the drumsticks in a large glass or ceramic bowl, add the turmeric, salt and oil, and rub it all over the skin. Cover and marinate for at least 30 minutes, or overnight if time permits.
To prepare the spice paste, place all the ingredients in a blender or food processor and blend to a smooth paste. Set aside.
Heat the oil in a wok over medium heat. Add the chicken drumsticks in batches and cook for 2–3 minutes each side until golden brown all over, but not yet cooked through. Remove with tongs and place in a bowl lined with paper towel.
Reheat the oil in the wok over medium heat. Add the spice paste mix and saute for about 1 minute. Add the belacan and stir‑fry for 5 minutes, or until aromatic and the oil has separated. Stir in the brown sugar.
Add the coconut milk and 125ml (½ cup) water. Return the chicken pieces to the wok and bring to the boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally, until the chicken is nearly cooked and the sauce has reduced and thickened.
Add the potato, tamarind paste, makrut lime leaves and salt, and stir together well. Simmer until the chicken and potato are cooked through, about 10 minutes.
Serve with lacy pancakes (roti jala) or your choice of rice.