I made this recently and we loved it. A rich, fragrant, but not overly 'burny' curry. Because we are not great meat eaters, I used half the chicken, the full amount of sauce, and I added a few sauteed shrimps right at the end. If you don't have garam masala, try a curry powder that you like, I do keep roasted garam masala in my pantry. I also let the curry sauce cook for longer than the recipe states, you should never rush a curry if you have the time! I served this over steamed basmati rice. 30 minutes refrigeration time is included in the preparation time. This recipe is taken from The Australian Womans Weekly "New Curries", and the following is how they describe it. "Kenyan cooking is a fusion of East African and Middle Eastern methods known by the name of swahili cooking, a word which identifies the culinary influences of traders arriving by sea from the Arabian peninsula upon the indigenous population. This curry uses the pungency of paprika, coriander and turmeric in the chicken marinade, to complement the green chilli and fenugreek in the curry."