1 tbsp olive oil
2 tsp mustard seeds
6 cloves garlic, minced
1 large yellow onion, chopped
6 scallions (green onions), sliced thin
2 tbsp thinly sliced fresh ginger
1 tsp fresh turmeric, grated or minced (or substitute 1 tsp powdered turmeric)
3 large chicken breasts, cubed
1 large boneless pork chop, cubed
6 medium ripe tomatoes, blanched, de-skinned and cubed
1 tsp fengreek seeds (or 3/4 tsp fengreek seed powder)
1 handful fresh curry leaves (or dried, in cheesecloth sachet)
1 tsp coriander seeds, finely crushed
1 tbsp chilli powder
1 handful of fresh cilantro, chopped
1 handful of fresh dill, chopped
1 lime, juiced
2 cups chicken broth
1 cup half and half cream (substitute with fat free half and half cream)
salt and pepper to taste
1 cup brown rice

In large skillet-pot over high heat, drizzle in olive oil and add mustard seeds, allow to sit until seeds begin to pop then add garlic, onion and scallions - saute until onions are semi-translucent. Add ginger, turmeric, chicken and pork, stir until chicken and pork are slightly browned then add tomatoes, cilantro, dill, fengreek, coriander, chilli powder, lime and chicken broth and bring to a boil then turn down heat to low and simmer for 25 minutes, stirring occasionally.

Bring water to boil and cook brown rice, drain and set aside.

Slowly stir in cream into curry mixture, add salt and pepper, let simmer for another 3 minutes. Remove curry leaves (or sachet) and plate with brown rice covered with a liberal amount of curry mixture.