Heat the sunflower oil in a heavy bottomed saucepan and add the onion.
Fry until soft. Add the ginger-garlic paste and the green chillies and stir around for a few seconds.
Tip in the turmeric powder and the chicken. Season with salt. Mix well and pour in a few tablespoons of hot water to prevent the chicken from sticking. Cover and cook the chicken until it is done. Stir in the coconut, heat through and serve at once.