Ari'S Sweet Indian Coconut Curry Chicken

• 8 boneless, skinless chicken breast halves
• 1 tablespoon mild curry powder
• 3 teaspoons ground cinnamon
• 3 whole cloves
• 1 1/4 teaspoons minced fresh ginger root
• 1 teaspoon finely chopped garlic
• olive oil, or as needed
• 2 onions, thinly sliced
• 1 (15 ounce) can cream of coconut
• 1 (15 ounce) can tomato sauce

1. Slice chicken breast halves to half their original thickness; you should have 16 pieces.
2. Mix curry powder, cinnamon, cloves, ginger, and garlic together in a small bowl to make the spice mixture.
3. Heat olive oil in a skillet over medium-high heat. Saute chicken until browned on the outside and still pink on the inside, 3 to 4 minutes per side. Place chicken on a plate.
4. Cook onions in the same skillet until they start becoming translucent, about 5 minutes. Pour spice mixture in and mix with the onions. Add cream of coconut and tomato sauce; add chicken. Reduce heat to low. Simmer until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

chicken, curry powder, ground cinnamon, cloves, fresh ginger root, garlic, olive oil, onions, cream of coconut, tomato sauce

Taken from www.allrecipes.com/recipe/157573/aris-sweet-indian-coconut-curry-chicken/ (may not work)