Rub chicken pieces with ground turmeric and season with salt. Set aside and marinate for 30 mins.
Heat OKI Canola Oil in a pan, deep fry the marinated chicken pieces until it is golden brown.
Drain off the oil and set aside.
Chop and blend red onions, garlic, galangal, ginger, lemongrass and water in a blender until a paste is formed.
Heat up the pan with OKI Canola Oil, add in the blended paste, chili paste, sugar and boil until the paste is thoroughly cooked and fragrant, and the oil separates from the paste.
Add in tomato puree and the fried chicken.
Bring to boil, add in coconut milk then simmer and cook until the sauce thickens
