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2 Tbsp30 ml canola oil
2 finely chopped onions
2 finely chopped carrots
3 sticks of cinnamon
3 Tbsp45 ml finely chopped garlic
2 Tbsp30 ml finely chopped ginger
1 28 oz796 ml can diced tomatoes
1 Tbsp15 ml salt
1/2 Tbsp8 ml ground black pepper
1 tsp5 ml turmeric
1 Tbsp15 ml cumin seeds
1 Tbsp15 ml1Tbsp coriander seeds
1 Tbsp15 ml garam masala
1 pinch ground nutmeg
1 pinch mace
1/2 tsp2 ml ground cayenne pepper/chili powder
3 lbs1.36 kg boneless, skinless chicken thighs
1 cup250 ml sour cream/yogurt
2 cups500 ml water
1/2 cup125 ml chopped fresh cilantro

Serve with:
Naan bread/pita bread/rice/mashed potatoes

TOAST cumin and coriander seeds. GRIND toasted seeds (this step is optional – you could just use ground seeds)
In a large skillet, HEAT oil on medium heat. ADD onions and cinnamon. SAUTE for 6 minutes.
ADD garlic and carrots. SAUTE for 4 minutes.
ADD ginger, tomatoes and all seasoning and spices (not cilantro). COOK for 5 minutes.
ADD chicken. STIR well. COOK for 10 minutes.
Add sour cream and water. STIR well. INCREASE heat to medium high.
Bring to BOIL. REDUCE heat to medium.
COVER and COOK for 15 minutes, stirring twice. If meat is not cooked, cook 5 more minutes.
REMOVE cinnamon. ADD cilantro.

For Slow-Cooker:
OMIT oil and 1 cup of water.
ADD everything except sour cream and cilatnro. COOK for 4 hours on high.
ADD sour cream. COOK 15 minutes more. REMOVE cinnamon. ADD cilantro

Notes:
Serves 6? Can be refrigerated for 3 days or frozen for 1 month.

Click for printer-friendly PDF's in imperial or metric measurements

1 cup250 ml shortening/lard
1 cup250 ml butter/margarine
5 cups1 1/4 litre white/whole wheat flour
2 cups500 ml packed brown sugar
1 cup250 ml white sugar
4 eggs
2 tsp10 ml vanilla
1 tsp5 ml baking soda
2 - 12 oz340 g packages/4 cups1 litre semisweet chocolate pieces/candy-coated milk chocolate pieces
2 cups500 ml chopped pecans/walnuts/hazelnuts

ADD shortening and butter to a very large bowl. ALLOW to reach room temperature (it takes about 1/2 an hour on the counter or about 40 seconds in the microwave.)
BEAT shortening and butter until softened.
ADD about ½ of the flour and MIX.
ADD sugars, eggs, vanilla and baking soda and MIX well.
ADD remaining flour, chocolate and nuts.
PREHEAT oven to 375F190C.
LINE cookie sheet with parchment paper.
DROP dough from a rounded teaspoon 1 "2 cm apart onto cookie sheet.
BAKE at 375F190C for 10 – 12 minutes, until edges are lightly browned.
REMOVE from the cookie sheet and COOL on a wire rack.


Notes:
Makes about 4 dozen cookies. The original recipe was ½ this one, but that was never enough!