Ingredients
- 8 Piece of Boneless Chicken Thighs
- 1 Cup Coconut Milk
- 3 Tbsp Cooking Oil
- 1/2 Cup Sliced Onion
- 1 Tsp Ginger Paste
- 1 Tsp Garlic Paste
- 1/2 Tsp Green Chili Paste
- 3-4 Thai Basil Leaf
- 2 Kaffir Lime Leaf
- 1/2 Tsp Black Mustard Seeds
- 1 Bay Leaf
- 4 Cardamon
- 3 Pcs Dry Red Chili
- 1 Tsp Cumin Powder
- 1 Tsp Red Chili Powder
- 1/2 Tsp Turmeric Powder
- 1 Tsp Coriander Powder
- 1 Tsp Garam Masala
- 2 Tsp Salt
Directions:
- Slice chicken thighs into thin slices.
- Heat pot add oil. Add bay leaf, dry chili pepper, cardamon. Fry until spices release aroma.
- Add chicken thighs and cook until no longer pink. Remove from pot, set aside.
- In the same pot add onions and sauté until translucent.
- Add mustard seeds and sauté with onions.
- Add ginger and garlic paste and fry until raw smell evaporates.
- Add cumin powder, corriander powder, turmeric powder, red chili powder and fry gently. Add 1/2 cup water and cook spices until water reduced by half.
- Add reserved chicken back into the pot and mix well with spices.
- Cover and cook 10 minutes.
- Uncover, add coconut milk, thai basil leafs and garam masala – mix well.
- Cover for 10 minutes to incorporate spices and chicken.
- Service with rice.
Enjoy.