Heat vegetable oil in a frying pan and sauté garlic, shallot, paprika, and mixed spice for two minutes.
Add red wine, ketchup, gungo beans, and grated coconut, cooking for eight minutes before seasoning.
Heat a saucepan one-third full of oil until it reaches frying temperature.
Whisk self-raising flour, egg yolk, oregano, cayenne pepper, and sparkling water together to create a batter.
Dredge chicken strips in seasoned plain flour, then dip them into the prepared batter.
Fry the battered chicken in batches for four minutes until golden, then drain on kitchen towels.
Season the fried chicken lightly with salt.
Spoon the curry onto a plate and top with the crispy chicken strips.