Place the chicken pieces in a bowl. Add the curry powder, garlic powder, chili powder and salt. Mix well. Cover and keep overnight in the fridge.
Add the coconut milk to the chicken. Cover and let steep for an hour.
Meanwhile start cooking your rice.
Pour the cooking oil into the frying pan (a wok works best). Turn on the heat. Add the ginger, lemongrass and coriander. Cook over low heat for about five minutes to flavor the oil (the aroma at this point will already whet your appetite and that’s just cooking oil you’re smelling!).
Scoop out the ginger, coriander seeds and lemongrass and turn up the heat to medium high.
Drain the chicken. Your rice should be nearly done at this point. Pour the marinade over the rice and continue cooking until done. Trust me, the rice will be delicious.
Dredge the chicken in the flour-cornmeal mixture; shake off the excess. Fry the chicken in two batches, about five minutes on each side. Drain on paper towels.