Thai Red Chicken Curry...Indian Style

I began cooking it per the recipe, but after all the substitutions for the exotic ingredients it ended like any normal south indian chicken curry ... here is my version of the curry...

Ingredients

250 gms. boneless chicken
10 Kashmiri red chillies (dry) or Bedgi red chillies (dry) (Note: both are used for colour, I used Bedgi)
4 Madras chillies (dry)
10 cloves of garlic
1 medium sized onion
10 coriander stems (the original recipe also expected me to use the roots, I said "No way, Hose")
1 inch piece of ginger (the original recipe wanted Galangal ginger, I used the Indian variety)
8 tb. sps. Coconut Milk Powder (Note: I used this many table spoons, but it turned very milky, maybe I mistook a shovel for a table spoon, use your discretion here).
2 cups of water.
Rind of 1 lemon
Oil.
Salt to taste.

Method:

1) Dissolve the coconut Milk powder in 2 cups of water and keep aside.
2) Grind the chillies, garlic, ginger, onion, coriander stems and lemon rind with a little water into a fine paste.
3) Heat oil and saute the ground paste for about 2 mins.
4) Add the chicken and salt and cook covered till the chicken is done.
5) Add the coconut milk and cook for another 5 minutes.
6) Serve hot with rice.