Fragrant Chicken Curry

2 T curry powder
1 t. ground ginger
½ t. cinnamon
¼ t. ground cloves
¼ t. cayenne pepper, more or less to taste
2 T. vegetable oil
1 lrg onion, halved and thinly sliced
3 garlic cloves, minced
1 lb. chicken thighs (or breasts) bite size, browned and mostly cooked through
1 – 13oz can coconut milk
1 – 14oz can diced tomatoes
1 – 14oz chicken broth
¼ cup currants
Chopped fresh cilantro
Mix spices in a bowl. Heat oil in heavy pan over med high heat. Add onion and sauté until golden, 8-10 mins. Add garlic, sauté until fragrant: about 30 seconds. Add spices and toast until fragrant, 30 sec to 1 min. Add chicken and stir until completely coated with spices. Add coconut milk, tomatoes, currants and broth. Simmer and cook until flavors blend and stew is thick, about 20 mins. Remove from heat and serve over rice. Garnish with cilantro. Serves 6-8
Hiedi Taylor