Total Time
50mins
Prep 15 mins
Cook 35 mins

This is from the Foodcourt column of today's Weekend magazine. Hope you enjoy it!

Ingredients Nutrition

Directions

  1. Heat a tbsp.
  2. of oil in a wok.
  3. Saute chicken in batches in it until tender.
  4. Remove from wok and keep aside.
  5. Then, heat the remaining oil in a pot.
  6. Add onions and bell pepper.
  7. Stir-fry until onions turn just soft.
  8. Add garlic-chilli paste, chicken, coconut milk, chicken stock cube and 1/4 cup of water.
  9. Stir-cook until the mixture starts boiling.
  10. Add an additional stock cube, if desired, after checking for seasoning now.
  11. Add cashewnuts and chopped basil.
  12. Remove from heat and serve hot.
Most Helpful

4 5

This is a very nice and easy-to-make dish. I made this according to the directions with no substitutions. It was a different flavour - probably because of the coconut milk, but we liked it - especially with the freshly chopped basil. Good the next day as well.