1. Marinate Chicken in the Curry Paste.
2. Heat oil in a pan and saute the onion.
3. Add Chicken and stir until evenly browned.
4. Add coconut milk and water; simmer for 10 minutes and adjust salt to taste before serving.
For an extra flavour boost, add a little mustard seed, fresh chilli, and curry leaves into the pan before adding the onion. Heat until fragrant and then continue with the recipe as mentioned above.