1 kg chicken fillets (cut into strips)
6 salted egg yolks (boiled and grated)
6 stalks curry leaves
1 cup potato starch
1 cup rice starch
125 g butter
1 ½ cup vegetable oil
1 tsp red chilli (sliced)
salt (to taste)
Transfer to serving plate and garnish with chilli slices. Serve hot.