In a blender blend together boiled red chilies, onion and water.
Heat oil in wok and fry ginger garlic paste and curry leaves until golden in color.
Add the chicken cubes and fry until golden brown in color.
Pour the onion paste, coconut milk, brown sugar, fish sauce, black pepper and salt.
Cover and simmer for 10-12 minutes.
Uncover, add in the lemon zest, coconut powder and crushed fresh red chilies.
Increase the flame and fry until the oil comes on top.
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