2 tbsp butter
1 cup chopped onions
2 tsp minced garlic
1 tbsp grated gingerroot
1 tsp chili powder
1/2 tsp ground tumeric
1/4 tsp cinnamon
1 can diced tomatoes, undrained
2 tbsp tomato paste
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 whole cooked rotisserie chicken, skinned removed and meat cut up
1/3 cup ligh (5%) cream
1/4 cup light sour cream or plain yogurt
1 tbsp minced fresh cilantro
hot, cooked basmati rice (optional but I always use it)
Melt butter in a deep, 10 inch skillet over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, turmeric, and cinnamon. Cook for another minute. Add undrained tomatoes, paste, brown sugar, salt and pepper. reduce heat to low, then cover and simmer for 10 minutes, stirring occassionally.
Add cut up chicken, cream and sour cream. Simmer, uncovered for 5 minutes. Remove from heat and stir in cilantro. Serve over the basmati rice.
