1. Marinate chicken cubes with salt and turmeric powder, dust with flour and egg, then toss in
flour again.
2. Deep fry the chicken cube in high heat at 180°C and set aside.
3. Melt butter in hot wok, add in chilli padi, 20g curry leaves and garlic and stir well.
4. Quickly add in the crispy chickens.
5. Pour in coconut milk, off the heat and stir well.
6. Serve hot and garnish with crispy curry leave and chilli padi.
