In a blender, blitz coconut milk, garlic, ginger, chillies, coriander and curry leaves and empty into a bowl. Add the chicken along with salt, garam masala, coriander powder, paprika and turmeric. Cover & refrigerate for as long as possible (24 hours is best) but at least a couple of hours.
Place the plain flour, coconut flour, salt, pepper, chilli flakes and onion powder in a shallow bowl and combine.
Allow the chicken to come to room temperature before cooking. Place enough oil in a pan so it is about 4-5" deep and place on a low/medium heat. I like to use a small-medium sized wok.
Now shake off any excess coconut milk marinade from the chicken and dredge each piece in the flour and evenly coat Then place the chicken piece back in the marinade, shake off any excess and dredge in the flour once again. (I like to use one hand for placing the chicken in the marinade and the other hand for placing the chicken in the flour as it is less messy this way!).
Very carefully place into a medium pan of oil at 180ºC. Repeat with the next piece. Cook 2 pieces at a time to keep the temperature from falling.
Cook for 8-9 minutes. Then use a pair of tongues to carefully turn each chicken piece once golden. Cook until golden brown on the other side. The chicken should be cooked and white in colour internally. You can also use a thermometer probe to check the internal temperature is 75 ºC.
Remove chicken pieces from oil using a slotted spoon and then place on a wire tray/rack to drain.
Now, place the curry leaves into the same hot oil. They may splatter slightly so be careful. Deep fry for 5-10 seconds. Remove and drain using a slotted spoon and then place on kitchen paper. Allow them to cool slightly until crisp, then crush the curry leaves with your hands and sprinkle over fried chicken.
Serve with your KFC with your favourite dipping sauce/Indian chutney!