Add turmeric powder and salt to the chicken and marinate evenly for about 30 minutes.

Wash the dried chilies, cut them into small pieces, and soak them in water until soft.

Process ingredient B, peel off the skin, and cut it into small pieces.

Pour off the water used to soak the dried chilies, then put all the ingredient B into a blender and grind them into a smooth puree for later use.

Deep-fry the marinated chicken until golden brown, drain, and set aside.

Add the fried chicken oil to the pan, pour in the blended ingredient B, diced tomato, and a part of the onion, and saute it over medium heat until the oil comes out.

Add in palm sugar, tomato sauce, oyster sauce, remaining onions, and the fried turmeric chicken stir fry until the palm sugar melts. Some water can be added appropriately during the process.

Finally, add the kaffir lime leaves stir fry evenly, and serve.