Marinate chicken pieces with soy sauce, salt, ginger garlic paste and let it rest for a while.
Heat Dalda Cooking Oil in a deep pan over medium heat. Add garlic and let it simmer, add chicken pieces and keep stirring for 2-3 minutes until chicken turns light brown. Now add galangal to the pan.
Reduce heat and add coconut cream to the pan.
Add lime leaves, basil, cauliflower and lemon juice to the pan and continue to stir lightly on medium flame.
Now add salt, brown sugar, chicken broth, fish sauce, red chilies, lemon leaves and fish sauce to the pan and stir well.
Increase flame and let it simmer for a minute or so. You may add 1 tbsp of cornflour dissolved in 1 cup of chicken stock and stir well.
Switch off the flame and top it up with chili oil.
Garnish with fresh coriander and serve with steamed rice on the side.
You can skip galangal and use ginger instead which is easily available. You can also use coconut powder instead of coconut cream; the taste will be similar but the curry will be creamier with coconut cream.