Chicken Curry

1. 1

   In a Dutch oven heat the oil.

2. 2

   Add the onion and cook until nicely browned around the edges, about 7 minutes.

3. 3

   Add garlic and ginger and cook for 1 minute.

4. 4

   Add coriander, cumin, turmeric, cayenne and

5. 5

   black pepper and stir for 1 minute.

6. 6

   Add salt, tomato and water and cook over medium-low heat, stirring constantly, until the tomato is softened.

7. 7

   Add the chicken and simmer, uncovered, stirring occasionally, for 15 minutes.

8. 8

   Add the coconut milk and simmer, partially covered, for another 15 minutes, or until the gravy thickens and the chicken is cooked.

9. 9

   Add the cinnamon and cloves and simmer another minute.

10. 10

    Remove the chicken from the heat and garnish with the cilantro.

11. 11

    Serve with steamed basmati rice.

* Per serving · 4 servings · Values may vary.