1 Serrano Pepper, Chopped, Remove at least half the seeds - careful though when handling this chili as the seeds will set your fingers on fire!
1/2 cup Coconut Milk
Sauté onions, garlic and ginger in a pan with olive oil, over medium heat for about 7 minutes then move this onion mix to the sides of the pan.
Add in the ground chicken and stir for about 5 minutes.
As soon as it begins to brown and extra liquid starts to seep from it, add the bay leaf, the mint leaves, Serrano pepper, the cardamom pods and whole cloves, the grama masala, turmeric, coriander, paprika, cumin, and chili powder and sauté for about another 5 minutes.
Add in the green peas and tomatoes and coconut milk and let cook for about 5 more minutes, making sure to stir well so the coconut milk deglazes the pan.
Remove bay leaf and enjoy warm with veggies or rice or naan.