8 bone-in chicken breast halves, skinless
salt and pepper to taste
1 Tbs olive oil
2 onions, peeled and quartered
1 tsp finely chopped fresh ginger root
1 tsp crushed garlic
1 Tbs hot (Madras) curry powder
1 (15 oz.) can tomato sauce (443 ml)
1 (10 oz.) can coconut milk (295 ml)
4 whole cloves
4 pods cardamom
1 cinnamon stick
salt to taste
1. Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
2. Sauté onions in skillet until translucent; add ginger and garlic and sauté until fragrant, then stir in curry powder.
3. Return chicken to skillet and add tomato sauce, cocnut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
4. Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.