5 thin chicken cutlets.
1 Tablespoon olive oil.
1 medium onion,finely chopped.
2 garlic cloves,finely grated.
1 Tablespoon fresh ginger,peeled and finely grated.
3 medium tomato ,finely chopped.
1 Tablespoon Tahini*.
2 Tablespoons tomato paste.
1 teaspoon arabic gulf mix spice.
1 teaspoon curry powder.
1 teaspoon salt.
Pinch cayenne pepper.
1 Tablespoon rose water.
1 1/3 cups water.
chopped fresh parsley.
1)Heat a grill pan over high,season cutlets with olive oil ,salt and pepper,cook 3 minutes per side.
2)In a large saucepan,heat oil ,add onion,cook,stirring until beginning to brown 6-7 minutes.
3)Add ginger,garlic and spices,cook,stirring until fragrant .
4)Add chopped tomato ,tomato paste,tahini,rose water and water ,simmer for 10-15 minutes over medium heat .
5)Add cooked chicken cutlets and fresh parsley,simmer for 20-25 minutes over medium heat.
6)Serve with naan bread or basmati rice or pita bread and green salad.
*Tahini:made from crushed sesame seeds.