Combine the chicken pieces with all other ingredients in Ingredients A. It's advisable to wear disposable gloves to avoid stubborn turmeric stains. Using your hands, thoroughly blend the spices and seasoning into the chicken, ensuring every piece is covered.

Transfer the chicken to a sealed bag, or place it in a covered bowl. Allow the chicken to marinate in the refrigerator for at least half a day or overnight.

Heat oil in a medium saucepan or wok over medium-high heat.

Deep-fry the curry, leave until crispy, remove, and drain.

Fry the chicken at 175°C/345°F., Cook each batch for approximately 5-7 minutes until the chicken turns a light golden brown with a vibrant yellow hue and the exterior becomes crunchy.

Once done, remove the chicken from the oil, allow it to drain in a colander, and wait a few minutes for the excess oil to drip away.

Lastly, return the chicken pieces to the oil and increase the temperature to 190°C/375°F. Deep-fry the chicken for a second time, for about half a minute, or until they achieve a darker golden color.

Remove the chicken from the oil and allow it to drain in a colander, or place it on a paper towel.

Serve the turmeric chicken alongside the fried curry leaves for a delightful meal.