Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.

Target recipe: mix together first 6 ingredients in a large bowl with a lid. add chicken and cover. place in fridge to marinate at least 3 hours- preferably over night. in a large, deep frying pan or electric skillet, heat cooking oil on medium. add mustard seeds and cook until they pop (you may want to cover the pan during this). add tumeric, garam masala, medium onion, tomato and tomato paste. simmer 15 minutes, stirring occasionally. add the chicken and sour cream mixture. simmer on medium for 15 minutes. add 1 cup water and salt. when mixture comes to a boil, cover and simmer on low for about 45 minutes. serve chicken with the lovely gravy it is in over basmati rice and poori if available.