Marinate chicken for 1 hour. Deep fry the curry leaves for 2 minutes and set aside. With the oil, deep fry chicken till golden brown and set aside.

Stir fry dried shrimp till aromatic and set aside.

Stir fry minced garlic with red chillis and lemon grass till aromatic. Add in chicken, dried shrimp and sauce. Squeeze lemon or lime juice.

Let sauce coat chicken and add in curry leaves. Cover the wok and let it simmer for 3 minutes to allow the chicken to absorb the fragrant and to dry up the sauce. Remove and serve.