Cabbage Chicken

Why did the man cross the road? To eat the chicken.
Here is a recipe of my own creation. These days I am loving subzis whilst having an aversion to too much meat (no, I am not pregnant). I am always trying to get my husband to eat more veggies but like most men he refuses to eat soleley vegetarian dishes. There has to be some type of meat. Hence the creation of this dish. The unique flavor of this awesome recipe comes from the slow cooking of onions until they become caramelized. For this preparation you will need:

2 cups of chopped green napa cabbage
1/2 medium onion chopped lengthwise
1/2 pound boneless chicken thigh meat cut into small pieces
one heaping tablespoon ginger and garlic paste
1 1/2 tsp rye
1 tsp tumeric
1/2 of a green chili chopped
1 tsp red chili powder
cilantro 1 cup chopped
one tablespoon oil
salt to taste

In a non stick pan add one tablespoon oil and rye. Leave heat on high. Let the rye splutter until they become greyish color. To that stir in chopped onion. Sprinkle half teaspoon salt on onion, mix and leave on medium heat for 10 minutes. Stir occasionally. Add little water if needed to deglaze pan. When onion starts becomes browned (but not burnt) add water. The water should become brown, this means the onions are becoming caramelized.

This is what I mean.

Next stir in ginger garlic paste and tumeric. Add in the rest of the spices and cook for 2-3 minutes. Next add the chopped cabbage and 2 cups water. Cook for a good 20 minutes and add in the chicken and half of cilantro. Add more water and cook until cabbage is softened and chicken is cooked. Take off heat and garnish with cilantro.