3-5 pieces of chicken

3-5 pieces of chicken

1/4 cup curry leaves

To blend

3 garlic cloves

3 small red onions

1 inch of ginger

2 tsp of turmeric powder

2 tsp of curry powder

2 tsp coriander seeds (ketumbar)

1 tsp fennel seeds (jintan putih)

1 tsp cumin seeds (jintan manis)

2 lemongrass (smashed and roughly chopped)

Salt

Instructions

1. Blend everything together with some water to make a paste.
2. Mix the chicken, curry leaves and paste in bag or a bowl and marinade for at least 2 hours. 
3. Heat oil on medium for deep frying. Add in the chicken and fry until golden brown and cooked though. Set aside.
4. Fry the remaining paste until crispy and sprinkle over the cooked chicken.