Cut chicken into small slices. Add in fish sauce yogurt turmeric curry cumin pepper powder sugar and mustard. Mixed altogether and leave to marinate dor 20 minutes.
On a pan, add 4 tsbp oil and fry sliced shallots until brown. Take out and sefpt aside.
On the same pan, add in the marinated chicken. Stir to combine. Then pour half cup chicken stock. Cover lid and wait up to dry for 10 minutes. Once cooked, dish out and topped with crispy fried shallots.