1 large onion, cut
into thin wedges (but big chunks)
4 tablespoons butter
¼ teaspoon cinnamon
crushed fresh ginger
2 cloves garlic, crushed
1 lb chicken (cut up into bite sized
1 tablespoon cumin
1 teaspoon ground coriander
½ teaspoon black pepper
1 tablespoon turmeric
½ tablespoon fenugreek
Celtic Sea Salt (might need more)
Cayenne Pepper to taste
1 tablespoon tomato paste, or 1/4 cup
1 cup cooked tomatoes (w/o peels)
¼ cup ground almonds
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