What's the deal with tapioca? Tapioca flour/starch, not to be confused with tapioca pearls (little balls) used in the pudding, is my fave thickening agent but it needs to be incorporated by way of a slurry (a combo of tapioca powder + liquid) in order to avoid being a clumpy mess. If you skip the tapioca slurry in this recipe, you can expect a broth (soup) not a sauce. It works magically, is very easy to do and gives rise to a delightful consistency. If you prefer, you can make a cornstarch slurry - use the same proportions however start with 1 Tbsp cornstarch (1 tbsp water) and if necessary up to 2 Tbsp.
What is Garam Masala? Garam Masala is a mixture of warming spices commonly used in Indian cuisine. In addition to cumin and coriander this delicious spice also typically offers clove, cardamom and a touch of cinnamon. These spices are recognized not only for their taste but also their thermogenic properties (their ability to elevate body temperature).
Why Chicken Thighs? I've probably mentioned this many times but I'm partial to chicken thighs for their tenderness (never dry or rubbery in recipes) as a bonus, they're also cheaper than breasts.
Is there a vegetarian option? You can absolutely use cooked pulses instead of chicken in this recipe (with a shorter cooking time). I recommend chickpea (I also have other warming recipes featuring beans, have a look under lentils & legumes in the Index).
How hot is this recipe? The heat in this recipe is perceptible but not over the top. If you prefer, simply skip the cayenne to bring it down.