1 1/2 teaspoons crushed chicken bouillon granules
1 1/2 teaspoons chili powder
2 tablespoons dry mustard
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 cup chopped onion
5 ounces corn black beans or rice
1/4 cup chopped fresh spinach
1 pinch ground black pepper
2 tablespoons margarine
1/2 teaspoon curry powder
1/4 teaspoon minced nutmeg
In a large bowl, combine bouillon, chili powder, dry mustard, oregano, garlic powder, basil, rosemary, onion and corn black beans. Mix well.
Heat 2 tablespoons margarine in a large skillet over medium heat. Add bouillon mixture in skillet until lightly browned, about 2 minutes. Stir in curry powder, poppy seeds, curry or tamarind flowers, and chili powder. Cook over medium heat, stirring constantly, until mixture is thickened and has thickened somewhat, about 5 minutes.
Add the chicken stock, brown sugar, garlic salt and ginger. Stir just until coated. Transfer chili/rice over the chicken. Boil the rice according to package directions.
Transfer the chicken/rice recipe to a medium bowl. Mix the brown sugar, garlic salt and chili powder mixture in and over the chicken/rice mixture. Season with pepper and strew 2 tablespoons pita bread over mixture. Serve warm or cold.