Indian Chicken Curry Recipe

8 skinless, boneless chicken breast halves
Salt and pepper to taste
1 tablespoon olive oil
2 onions, peeled and quartered
1 teaspoon crushed garlic
3 teaspoons curry powder
1 (15 ounce) can tomato sauce
1 (10 ounce) can coconut milk
1 tablespoon whole cloves
1 teaspoon ground 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 Saute onion in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
3 Return chicken to skillet and add tomato sauce, coconut 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.