First Do No Harm

Indian Buttered Chicken

1 large onion, cut into thin wedges  (but big chunks)
4 tablespoons butter
¼ teaspoon cinnamon 

1 tablespoon crushed fresh ginger 
2 cloves garlic, crushed 

1 lb chicken (cut up into bite sized pieces)

1 tablespoon cumin
1 teaspoon ground coriander
½ teaspoon black pepper 
1 tablespoon turmeric 
½ tablespoon fenugreek
1 teaspoon
Celtic Sea Salt  (might need more)
Cayenne Pepper to taste

1 tablespoon tomato paste, or 1/4 cup Tomato Sauce
1 cup cooked tomatoes (w/o peels)
¼ cup ground almonds 

½ cup Greek yogurt 

2 tablespoons fresh cilantro LEAVES

1 cup black rice

Prepare the rice (water at twice the amount of rice but a bit more and it must cook for about 45 minutes). Remove from heat and let sit till it is room temp.

Cut up the onion, thin wedges, but thick chunks. Chop up the cilantro and then the almonds. Remember to use ONLY the cilantro leaves (the stems are bitter).

In a large pan, warm THREE tablespoons of butter then add the onions and the cinnamon and fry lightly. When the onions are soft, stir in the garlic and ginger, add the spices (not the cilantro leaves), then add the chicken and ONE tablespoon of butter, and sauté over a medium heat stirring constantly until the chicken meat turns white.

Then add the ground almonds, tomatoes and tomato paste, mixing thoroughly, cover and simmer for 20-30 minutes.

Stir in the yogurt just before serving, sprinkle with chopped fresh coriander leaves and serve on top of black rice (at room temp, see Resistant Starch).

 

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