Finely chop the onions. Heat a large saucepan or frying pan and melt the E.B. until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic. Then add the ginger, garam masala, turmeric, chili and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavor and this really enhances the dish. Add the chicken and sauté stirring constantly. Scoop in the sunflower seed butter, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes (you may need to add a little water). Add the coffee creamer and heat through. Serve on brown basmati rice.