This was rather spicy--not over-powering, but it had some heat. I liked it very much, but my wife found it perhaps a bit too spicy and felt that it "tasted like potpourri." I think that's because of the cloves, which I will leave out next time we try it. I had wanted to include it because it was in the packaged mix Jason used and also because it was one of the spices that Penn State researchers found lower triglycerides and insulin levels (they included turmeric, cinnamon, garlic, cloves, rosemary, black pepper, oregano, and paprika). Looking back on the list, I easily could have slipped more into this dish, but maybe we'll try that next time--and really make it a potpourri! One of the other versions of this story that I read included coriander (in the Garam Masala) and ginger (also in the recipe). In the end, I don't know about piling on the spices just for possible health benefits, but if doing so can also lead to a tasty dish? Count me in!
2/3 c. unsweetened coconut milk
squirt of lemon juice
1 T. Garam Masala spice mixture
1 1/2 tsp salt
1 tsp turmeric
1 tsp Cayenne chili powder½ tsp cinnamon
½ tsp cloves (optional)
2-3 servings-worth of cooked chicken, cut into pieces
2 T. butter
1 onion, chopped
two cloves garlic
1 T. minced or crushed ginger
3 oz (half can) tomato paste
Combine the liquid ingredients and the spices, mixing well. Add the chicken, stir to mix, and set aside.
Melt the butter in a skillet over medium heat. Saute the onion until translucent, then add garlic and ginger and cook a little longer. Add tomato paste and chicken and cook until heated through.
Take 1/2 head of cauliflower and chop in a food processor to very small pieces (think grains of rice or smaller). Cook with some water in a covered pan over medium heat for 3-5 minutes, until it reaches the desired level of being cooked.