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Heat the oil and ghee in a large Dutch oven with the mustard seeds, black peppercorns, cinnamon stick and cardamom pods. Cover the pan--leaving the lid slight ajar--and listen for when the mustard seeds stop popping. Then add the bay leaf and curry leaves--stand back because they will pop!
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Let the leaves fry for about 30 seconds, and then add the onions with a pinch of salt. Cook, stirring occasionally, for 10 minutes.
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Add the garlic and ginger and mix in. Continue to cook, stirring occasionally, for another 5 minutes. You can add a few tablespoons of water if the onions start to stick or scorch.
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When the onions are caramelized, add the ground turmeric and stir it in. Then add the chicken and stir it in. Do your best to brown it a bit, let it cook on about medium for around 5 minutes without turning. Then stir and add the cauliflower with a pinch of salt and stir it in. Stir in 1 teaspoon of garam masala.
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Stir in the coconut milk. Bring to a boil--if the dish is too dry, add 1/2 cup of water also. Cover the pot and let the dish simmer gently, about 20 minutes, until the chicken is cooked through, the cauliflower is crisp-tender, and the flavors have melded.
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Stir in the peas.
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Stir in an additional teaspoon of garam masala and taste for salt.
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Serve with basmati rice--but this is a stew, not a sauce, so the rice can be on the side or down in the stew.