What you need:
Marinate Chicken in the Curry Paste
Heat oil in a pan and saute the onion.
Add Chicken and stir until evenly browned.
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.