For the curry paste:

• 2 lemongrass stalks, chopped finely
• 1 small onion, chopped
• 1 small bunch of coriander with stalks, roughly chopped
• 4 cm of ginger, peeled and chopped
• 2 garlic cloves, crushed
• 1 tsp cumin seeds
• 1 tsp black pepper
• 1 lemon, cut and juice
• Salt to taste

For curry:

• 4-5 green chilies, sliced
• 2 cups of boneless chicken, cleaned, boiled, and cubed
• 1 small bunch of basil leaves
• 2 bay leaves
• 1 medium-sized carrot, peeled and chopped
• 1 big eggplant, largely chopped
• 2 small bell peppers, chopped (I used green and red for color)
• 1 big onion, roughly chopped
• 1 1/2 cup of coconut milk powder
• 4 tbsp olive oil
• Salt and pepper to taste

1. Add the paste ingredients to a blender and blend till a paste is formed. This mixture can be prepared beforehand and stored in the refrigerator or used right away.
2. Keep a pot on medium flame and add 4 tbsp olive with the curry paste and cook for 2-3 mins.
3. Add 4-5 sliced green chilies to the mixture. (This depends on your spice level. Reduce or increase the number to your preference)
4. Add boiled chicken to the pot along with 4 cups of water and let cook for at least 5 mins.
5. Add all the vegetables. A few basil leaves, bay leaves, carrot, eggplant, bell peppers, and onion. Let this cook for 3-4 mins.
6. In a bowl, add 1 1/2 cup of coconut milk powder and dilute with 1 cup water. Mix until a milky texture is obtained.
7. Add this milk to the mixture and let cook for about 3 mins. Put in salt and pepper according to your liking.
8. Serve hot with jasmine rice.