Chicken in Coconut Sauce with Basil and Cauliflower

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Chicken in Coconut Sauce with Basil and Cauliflower
  • 3-4Servings
  • 20 mPrep Time
  • 8 mCook Time
  • 0 mReady In
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Step by Step method

  • Step 1

    Marinate chicken pieces with soy sauce, salt, ginger garlic paste and let it rest for a while.

  • Step 2

    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.

  • Step 3

    Reduce heat and add coconut cream to the pan.

  • Step 4

    Add lime leaves, basil, cauliflower and lemon juice to the pan and continue to stir lightly on medium flame.

  • Step 5

    Now add salt, brown sugar, chicken broth, fish sauce, red chilies, lemon leaves and fish sauce to the pan and stir well.

  • Step 6

    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.

  • Step 7

    Switch off the flame and top it up with chili oil.

  • Step 8

    Garnish with fresh coriander and serve with steamed rice on the side.

Tips & variations

  • 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.

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