2 chicken breast skinless, boneless (100 g each)
1 onion, chopped
2 cloves garlic, chopped
2 stems fresh thyme, chopped
1 tablespoon curry or more if you like very spicy
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon pepper
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 cups water

Wash chicken, drain and cut up into bite size pieces. Season with thyme, salt, pepper and refrigerate for 30 minutes. In a pot pour water and 1 tablespoon olive oil, add the chicken and cook in high heat until it boils. Stir periodically and lower heat until chicken is almost cooked, approx. 30 minutes.

Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat and sauté onion. Add garlic, curry and cinnamon. Continue stirring for 2 minutes. Remove from heat and stir in lemon juice. Pour the sauce over chicken. Serve hot accompanied by rice.