Coconut Chicken Curry
(this recipe can easily be doubled)
1 medium onion
2 tsp. ground cinnamon
1 tsp. chili powder
1/2 tsp. ground cloves
4 tsp. garlic powder
1/2 tsp. cardamon
2 tsp. cumin
5 tsp. salt
1 Anaheim or Pablano chili, sliced lengthwise (leave this out if you don't want the curry spicy)
3 chicken breasts (or the equivalent amount of steak), cut into chunks
3-4 large potatoes, cut into chunks
2-3 carrots, peeled and cut into chunks
4 tsp. curry powder
2 cans coconut milk
Saute onion in coconut oil. Add cinnamon, chili powder, cloves, garlic, cardamon, cumin, sliced chili, and salt. Cook until it begins to smell good. Add meat and a splash of vinegar. Stir and cover. Cook until meat is cooked through. Add potato chunks. Cover and simmer on medium heat for 10-15 minutes. Add curry powder and coconut milk and simmer for an additional 10 minutes or until potatoes are soft. Serve over rice.
If you do not have coconut milk, you can also use fresh cream.
You can also add cream of coconut if you want a more coconut taste.