Blend together lemongrass, ginger root, galangal, turmeric root, garlic, fennel seeds, cumin seeds, coriander seeds, salt, white, pepper and brown sugar until a smooth consistency is achieved. Add oil if required, to smoothen the blending process.
Transfer the spice mixture into a stainless steel bowl, then add chicken pieces. Add in salt to taste. Leave to marinate in the refrigerator for at least 2 hours, or overnight.
Before frying , mix in cornflour ,rice flour and food colouring. Throw in the curry leaves.Heat oil in a wok over high heat. When the oil is very hot, fry the chicken pieces, one by one until golden brown.Include the curry leaves while frying as well to get a nice aroma .Serve immediately.