Julie Lin’s Curry Leaf Chicken Legs with Salted Egg Yolk Sauce

Ingredients

• 2 tsp ground turmeric
• 1 tsp chilli powder
• 4 chicken legs, skin on
• vegetable oil, for frying
• salt and freshly ground black pepper
• 2 tbsp butter
• 2 garlic cloves
• 3-4cm root ginger, peeled and minced
• 4 baked salted egg yolks (you can use shop bought, or find recipe below)
• 10 fresh curry leaves, plus extra (optional) to garnish
• 2 fresh red or green bird’s eye chillies, chopped (optional)
• 3 tbsp evaporated milk
• 1 tsp white sugar
• 1/4 tsp ground white pepper