Purists may baulk at Gino's combination of Italian and Indian, but don't knock this tasty curry until you've tried it!
In a blender place the chillies, coriander, turmeric, garlic, ginger, cinnamon, 2 tbls olive oil, 2 tbsp cold water and a couple of pinches of salt. Blitz to make a coarse paste.
In a large wok heat the remaining oil and over a medium heat fry the onions and the salami for 2 minutes. Once the onions are softened, add the paste and cook for a further minute.
Add the chicken in the wok with the sauce, mix well and cook for 5 minutes stirring occasionally.
Add in the cream and coconut milk and cook on a medium heat for a further 8 minutes without the lid until the sauce starts to thicken.
Once ready, sprinkle some fresh coriander and serve immediately with rice.
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