Fragrant Chicken Curry

Ingredients

• 14.5 ounce canned tomatoes diced canned
• 0.3 teaspoon cayenne pepper 
• 14.5 ounce chicken broth canned
• 6 servings rice cooked
• 2 tablespoons curry powder 
• 6 servings cilantro leaves fresh chopped
• 3  garlic cloves minced
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1 teaspoon ground ginger 
• 13.5 ounce coconut milk light canned
• 6 servings mango chutney 
• 1 large onion halved thinly sliced
• 1 large rotisserie chicken cut 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• dutch oven

Directions

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