Sauté over medium heat the diced onion with sliced garlic and optional hot pepper with olive oil and four fingers of salt.

When onion have softened after 3-5 minutes, add the chicken or tofu (pat dry first) to the onion mixture. When seared after 3-4 minutes, add water, chicken or vegetable broth cilantro, curry powder, tomato paste, optional potatoes. Cover until chicken is cooked through, about 10 or 20 minutes depending on size of the chicken or tofu pieces. Add 1/2 cup water if too thick. If using optional whole, cut up chicken cook for 1 1/2 hours.

While chicken is cooking, add the rice, water, 3 finger pinch of salt, tsp olive oil to a pan and bring to boil. Cover, reduce to simmer and cook for 10-20 minutes

While Chicken and Rice are cooking, tear or cut into small pieces fresh romaine lettuce. Other in-season lettuces can be substituted – green leaf, arugula, kale. Add dressing of choice or mix 2 tbsp of fresh lemon juice to 6 tbsp of extra virgin olive oil with 3 finger pinch of salt. Add to lettuce, mix, taste, adjust. Optional: add ground pepper or grated parmesean.

When chicken and rice are done cooking, add 2-4 spoonfuls of rice to plates or bowls, then top with 2-4 spoonfuls of the cooked curry chicken on top. Enjoy!