Chicken Curry

{Recipe from Nourishing Traditions}

This would be really good on some rice. Dieter can't have rice right now (that was his staple for a long time) I don't have any in the house because I don't want him to find it. I think next time I make this dish I will add more spices, probably the cumin.

meat from 2 cooked Chickens, cut up
about 3 Tbsp Ghee or Butter
2 medium Onions, finely chopped
2 tbsp Turmeric
1 tbsp ground Fenugreek Seeds
1 tsp ground Cumin
1/4 tsp Cayenne Pepper
1/2 tsp ground Cloves
1 tsp ground Coriander
1 tsp ground Cardamom
2-3 cups Chicken Stock
juice of 1-2 Lemons
2 cloves Garlic, peeled and mashed
1 cup Sour Cream (I buy Daisy brand)
Sea Salt

-Saute onions until soft in ghee. Add spices and saute, stirring, for several minutes.
-Add chicken stock and lemon juice and bring to a boil.
-Stir in garlic and sour cream.
-Simmer, uncovered, for about 15 minutes, stirring frequently, until sauce is reduced and thickened.
-Stir in chicken.
-Season to taste.