Ingredients

• 2 tablespoons curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 1 large onion, halved and thinly sliced
• 3 garlic cloves, minced
• 1 rotisserie chicken, skinned and boned, meat pulled into large chunks
• 1 (13.5 ounce) can light coconut milk
• 1 (14.5 ounce) can diced tomatoes
• 1 (14.5 ounce) can chicken broth
• To serve:
• Cooked basmati rice
• chopped fresh cilantro
• mango chutney

Instructions

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