Combine garlic, coriander, ginger, galangal, 1 shallot and 1 1/2 teaspoons of salt and make them into paste in a mortar and pestle.
In a pot, combine chicken with paste, curry leaves and 300ml water then boil until chicken is tender. Meanwhile, heat the frying pan with oil.
Once the chicken is fully boiled, fry the chicken in the frying pan until it's golden brown.
To make the sambal (chilli sauce): Heat up 1 teaspoon of oil and cook remaining 2 shallots, tomato and red chillies for 2 minutes. In mortar and pestle, combine shallots, tomato and red chillies with shrimp paste, 1/2 teaspoon salt, dash of sugar, limes and lemon basil then pound until it forms a paste.
In a serving plate, place the sambal (chilli sauce) at the bottom of the plate and place the fried chicken on top of the dish.