Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   butter
   2      medium        onions -- chopped
   3      medium        garlic cloves -- chopped
   2 1/2  pounds        chicken pieces -- skin removed
                        salt
   3      medium        fresh tomatoes -- diced or
   1      14 oz. can    plum tomatoes drained, diced
   1      teaspoon      curry powder
     1/4  teaspoon      cayenne pepper -- (up to 1/2)
     1/4  teaspoon      turmeric
   3                    cardamom pods
   2                    whole         cloves
   1                    cinnamon stick -- (about 3-in.)
   1      tablespoon    distilled white vinegar
     1/3  cup           chicken stock or broth
     1/2  cup           unsweetened coconut milk -- optional

Preparation:

Heat butter in a casserole, add onions, and cook over medium-low heat until softened. Add garlic, then chicken pieces and brown lightly, stirring. Add salt, tomatoes, curry powder, cayenne pepper, turmeric, cardamom, cloves, cinnamon stick, vinegar, and chicken stock. Bring to a boil. Stir in coconut milk. Cover and simmer until chicken is tender, about 35 minutes for breast pieces, about 50 minutes for leg and thigh pieces. If you would like a thicker sauce, uncover, remove chicken, and simmer sauce until thickened. Return chicken to sauce. Taste sauce and adjust seasoning. Serve hot. Source: Faye Levy's International Chicken Book. Shared and MM by Judi M. Phelps. QNTJ65A, Prodig