Indian Coconut-Chicken Curry

This dish was delicious and should be served with rice or quinoa. I served mine with quinoa and a side of naan.

Serves 6

• 1/4 cup coconut oil
• 1 large onion, thinly sliced
• 4 teaspoons finely chopped garlic
• 4 teaspoons finely chopped ginger
• 2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 1/4 teaspoon tumeric
• 1/2 teaspoon cayenne pepper or to taste
• 1/4 teaspoon freshly cracked black pepper or to taste
• 1 1/2 teaspoons salt
• 1-2 cups grape tomatoes, chopped
• 1/2 cup chicken stock 
• 2 pounds boneless chicken breasts, cut into 1 1/2-inch pieces
• 1/2 cup unsweetened coconut milk
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/3 cup chopped cilantro, for garnish (optional) 
• Steamed basmati rice or quinoa, for serving 

1.  In a Dutch oven or cast-iron casserole, heat oil, then add onion and cook until nicely browned around edges, about 7 minutes.  Add garlic and ginger and cook for 1 minute.  Add coriander, cumin, tumeric, cayenne and black pepper and stir for 1 minute.  Add salt, tomatoes and chicken stock and cook over medium-low heat, stirring constantly until the tomatoes are softened.  Add chicken and simmer uncovered, stirring occasionally, for 15 minutes. 

2.  Add coconut milk and simmer partially covered for 15 minutes or until the sauce thickens and the chicken is cooked.  Add cinnamon and cloves and simmer another minute.  Remove from heat and garnish with cilantro.  Serve with rice or quinoa and naan.