Ingredients

• 3 cups chicken stock
• 2 cups cooked, diced chicken
• 1/4 teaspoon ginger
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 2 cloves garlic, minced
• 1 tablespoon peanut butter
• 1 teaspoon curry powder
• 1 cup milk
• 2 tablespoons flour
• 2 tablespoons lemon juice
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/2 teaspoon cinnamon

Directions

Pour chicken stock into a large skillet. Add ginger, salt and chicken pieces. Heat to boiling, then reduce to simmer and cover. Cook for about 30 minutes or until stock is reduced to about 2 cups.

In a small skillet, heat the oil, then add onions and cook until tender and golden in color. Add garlic, peanut butter, curry powder and milk and stir until thoroughly blended. Cook the onion mixture over low heat for about 4 minutes.

In a small bowl, mix flour with a small amount of water (enough water to make a smooth, runny paste - about 2 tablespoons). Remove chicken pieces from the stock. Slowly add flour mixture to stock, stirring constantly to prevent lumps from forming. Turn heat to medium-high and cook, stirring constantly until stock becomes thickened and bubbly.

After stock has thickened, reduce heat to low-medium. Pour onion mixture into the thickened stock and stir until well-blended. Add lemon juice, cardamom, ground cloves and cinnamon, and stir again until well-blended.

Serve over rice or pasta.