Fragrant Chicken Curry

• 2 tablespoons curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 1 large onion, halved and thinly sliced
• 3 garlic cloves, minced
• 1 rotisserie chicken, skinned and boned, meat pulled into large chunks
• 1 (13.5 ounce) can light coconut milk
• 1 (14.5 ounce) can diced tomatoes
• 1 (14.5 ounce) can chicken broth
• To serve:
• Cooked basmati rice
• chopped fresh cilantro
• mango chutney

1. Mix spices in small bowl. Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
2. Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
3. Remove from heat, sprinkle with cilantro and serve over rice. Pass chutney separately.

curry powder, ground ginger, ground cinnamon, ground cloves, cayenne pepper, vegetable oil, onion, garlic, rotisserie chicken, light coconut milk, tomatoes, chicken broth, basmati rice, fresh cilantro, mango

Taken from www.allrecipes.com/recipe/76980/fragrant-chicken-curry/ (may not work)