Spicy Curry Leaves and Onion Chicken Curry

This is the Spicy Curry Leaves and Onion Chicken Curry mentioned in "My Tiffin Lunch" experience.

Ingredients:
1.5kg Chicken (cut into serving pieces)
1 cup Oil (for sauté curry paste)
3 cups Oil (for deep-fry chicken)
500g Onion (red onion, slice)
120g White Vinegar or Lemon Juice
30 leaf Curry Leaves
2 Tbsp Sugar
2 tsp Salt (to taste)

Marinade:
1 Tbsp Turmeric Powder

Curry Paste (Pounded)
70g Dried Chilies (seed removed)
250g Shallot (peeled)
2 stalks Lemongrass
1 Tbsp Turmeric Powder

Methods:
1. Marinate chicken pieces with turmeric powder for at least 1 hour.
2. Heat up oil for deep frying. Deep-fry chicken pieces until golden brown and cooked. Dish and drain.
3. Heat up oil, sauté curry paste at medium heat until lightly brown and fragrant.
4. Add sliced onion. Stir fry until soft.
5. Then add deep fried chicken pieces. Stir until chicken coasted well with curry paste.
6. Add curry leaves and stir well with the mixture.
7. Lastly add vinegar, salt and sugar to taste.
8. Serve with white rice or nasi kunyit.