Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 200°c. roast onions for one hour. using a food processor chop onions finely. now grind cinamon finely and add to onions. add ginger, cloves, vinegar, garlic and curry powder. blend untill a reasonably thick paste is formed. chop chicken into cubes and fry in a non stick wok for 2 minutes. add paste, mix and cook for another 2 minutes at a highish temperature. blend tomatoes and add to the wok, mix and then reduce heat to a simmer. mix 200ml of boiling water with the 1/2 stock cube and add as much to the curry as you can without making the sauce too watery. then add the sugar. leave to simmer for 30 minutes. 2 minutes from the end add the chopped spinach. then serve with ice cold beer.

Target recipe: in a saucepan heat the ghee over medium high temperature, then sauté the slightly-crushed cardamom pods for 10 seconds. add the chopped onion and cook for 2 minutes. add the cubed chicken, turmeric, salt, pepper, and ginger, and sauté until slightly browned, about 5 to 7 minutes, stirring occasionally. add the water, butternut squash, tomatoes, cilantro, and parsley, cover, reduce heat to medium, and simmer for 45 minutes, stirring occasionally. you can add extra water to achieve desired consistency or flavor, if necessary. serve with basmati rice, chutney and puri (puffed fried bread). source: joanie at gail’s recipe swap.