"Wash" your chicken - I used lemons. Remove the skin and then pat dry with paper towel.
Season chicken with cayenne pepper, chicken bouillon, badia complete seasoning, and the thai 7-spice seasoning.
Heat oil in pan. Brown each side of the chicken for 2 minutes each. Take out pan and set aside.
In same pan, add more oil and garam masala mix. Toast for 1 minute, then add onion.
After onion becomes tender, add bell peppers.
After peppers are tender, add tomato paste. Combine and heat for about 2 minutes.
Add coconut cream. Bring to a mild boil for 4 minutes. Add a little bit of the same seasonings used for the chicken.
Add chicken parts back to the mix. Heat for a total of 35 minutes on medium heat. (Flip chicken at the 17 minute mark).
Add chopped fresh basil and serve with fluffy, cooked, jasmine rice.