Use cold running water to wash the chicken
before drying it completely with a kitchen towel. Use a food processor
and add in the ginger, onion and garlic until they becomes a smooth
paste. If required, just add a little water to help the blender in
mixing the ingredients.
Heat a wok or
frying pan and add in the oil. Saute the onion mixture with the shrimp
paste, stirring over high heat for about 5~6 minutes. Add the chicken
and continue cooking over a medium heat until it turns brown. Add the
salt according to taste, chili powder and coconut milk. Bring to the
boil. reduce the heat to medium and simmer with the lid on for about 30
minutes. Stir the mixture when necessary. Uncover the wok and cook for a
further 20 minutes or until the chicken is tender. Test using a fork.
Serve while hot.