Curried Chicken With Almonds Over Rice

Sass Muffin

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1/3 c slivered almonds
1/4 c butter
2 c sliced onions
2 t minced garlic
2 t grated ginger root
1 fresh green (Serrano) chili-- quartered lengthwise
1 t curry salt seasoning blend
2 t coriander
1 t cumin
1/4 t t red pepper
1/4 t turmeric
1/4 t black pepper
1/8 t cinnamon
2 lbs boneless, skinless chicken cut into 1-inch cubes
3/4 c canned coconut milk
1/4 t crushed red pepper
1 T fresh lemon juice

3 to 5 cups cooked rice

Toast almonds in skillet over medium heat, stirring constantly until nuts are lightly browned. Remove from heat and set aside.
Melt butter in a large skillet over medium heat. Add onions; saute until limp and slightly browned at the edge.
Add garlic, ginger and Serrano chili-- saute an additional minute.
Stir in salt and spices; saute briefly to blend.

Add chicken; stir and cook until pieces no longer appear pink. Add coconut milk and crushed red pepper. Stir until mixture comes to boil then reduce heat and simmer 20-25 minutes. Remove from heat and stir in lemon juice. Sprinkle toasted almonds over the top. Serve over rice and garnish with lemon slices if desired.