Name: Thai Coconut Basil Chicken Curry recipe by Afroz Shaikh at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 250 gm boneless chicken, cut into cubes; 1 tsp turmeric powder; 1 tsp cumin powder; 1 tsp garlic powder; 1/2 tsp cinnamon powder; 1/2 tsp paprika; 1 can of coconut milk; 1 Lemon; 1 tsp Grated Ginger; 1 tsp minced garlic; 2 green chilies; 1 bunch basil leaves; 1 carrots, diced; 5-6 babycorn; 1/2 red bell pepper cubed; 1/2 tsp black pepper crushed; 2 tbsp Oil; Salt to taste

Ingredients Serving: 2

250 gm boneless chicken, cut into cubes
1 tsp turmeric powder
1 tsp cumin powder
1 tsp garlic powder
1/2 tsp cinnamon powder
1/2 tsp paprika
1 can of coconut milk
1 Lemon
1 tsp Grated Ginger
1 tsp minced garlic
2 green chilies
1 bunch basil leaves
1 carrots, diced
5-6 babycorn
1/2 red bell pepper cubed
1/2 tsp black pepper crushed
2 tbsp Oil
Salt to taste

Instructions

Marinate chicken piece with turmeric powder, cumin powder, paprika, cinnamon powder, juice of half lemon and salt and keep it aside for an hour.
In a food processor add basil leaves, green chilies, garlic, ginger, coconut milk and juice of remaining half lime and process to a nice smooth sauce, keep it aside.
In a wok add oil and let it heat then add chopped carrots and saute them for 3-4 minutes then add bell pepper and baby corn along with marinated chicken. Cook over medium heat till chicken get seared and gets slight colour.
Then add the basil and coconut sauce and water to the chicken and bring up to boil and then reduce the heat and let it simmer for 10-12 minute of until the chicken is done.
Taste the curry and adjust the seasoning, if required add little lemon juice.

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