sweet chicken curry (from India...from Melissa Zeiset)

1 medium onion, slivered

1 tsp garlic powder (I used many garlic cloves, maybe 4)

oil to saute

1/2 tsp ginger (I used fresh crushed)

5 whole cloves

5-6 whole cardamom pods (I used cardamom pwdr to taste)

1 tsp cumin
1 tsp cinnamon (I used about 4 broken up cinnamon sticks)

1 tsp salt

1 tsp coriander

3 lbs chicken breasts, cut into bite-sized pieces

1 can coconut milk

1 cup sour cream

jalapeno peppers to taste

Saute onion and garlic in oil. Add spices and salt and chicken. Brown on all sides. Mix and add coconut milk, sour cream, and peppers. Simmer until chicken is well done, about an hour. Serve over rice.

I served this to the school children on Be Humble Day, and they had to eat with their hands like they do in those far-away countries. The children LOVED it and some had third helpings! I've served this for Sunday dinner with great results. I leave out the peppers, though, for us wimpy Canadians!