Coconut Chicken Curry With Yogurt

• 2 tablespoons butter
• 3 medium yellow onions, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon ground ginger (or 1 inch grated gingerroot)
• 6 whole cloves
• 6 whole cardamom pods or 1/2 teaspoon ground cardamom
• 2 cinnamon sticks or 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper (optional)
• 1 teaspoon salt
• 3 lbs skinless chicken thighs
• 1 cup nonfat yogurt
• 2 teaspoons turmeric
• 1 cup coconut milk
• 2 tablespoons raisins (optional)

1. In a heavy pan, saute butter, onions and garlic until soft and lightly brown.
2. Add spices, and fry 2-3 minutes, stirring constantly.
3. Add chicken, and brown on all sides.
4. Mix yogurt turmeric, and coconut milk together and add to chicken. Cover with a tight fitting lid and simmer 35-45 minutes until chicken is tender. Remove cinnamon sticks and cardamom pods. Serve hot with rice.
5. Optional: substitute 2 1/2 tsp curry powder for coriander, cumin and cayenne pepper.

butter, yellow onions, garlic, ground ginger, cloves, cardamom pods, cinnamon, ground coriander, ground cumin, ground cayenne pepper, salt, chicken thighs, nonfat yogurt, turmeric, coconut milk, raisins

Taken from www.food.com/recipe/coconut-chicken-curry-with-yogurt-182636 (may not work)