Fragrant Chicken Curry and Coconut Rice

I thought that I hated Curry until I had this. I think it is the coconut milk that makes it. It is especially good over this rice. It's coconut rice. Really tasty. This is a super easy recipe. It doesn't look near as good as it is. Caeli didn't want to eat it at first and she usually doesn't care, but after she tasted it she ate it and asked for leftovers the next day. Mine was a little spicy, but that is easily adjusted with the cayenne.

Fragrant Chicken Curry

2 Tbsp curry powder
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp cayenne pepper
2 Tbsp vegetable oil
1 large onion thinly sliced
3 cloves garlic
1 shreded rotisserie chicken
1 can coconut milk (13.5 oz)
1 can diced tomatoes (14.5 oz)
1 can chicken broth (14.5 oz)

Heat oil in a pot over med/high heat. Add onion and saute 8-10 mins. Add garlic and saute until fragrant (30 secs) add spices and toast until fragrant. Add chicken and stir together until coated with spices. Add coconut milk, broth and tomatoes. Bring to a simmer and cook untilflavors blend and stew is thick. (abt 20 mins)

Coconut Rice

In a sauce pot, combine 1 1/2 C chicken stock with 1 C sweetened shreded coconut. Bring the mixture up to a simmer and add the rice (3/4 cups). Return to a simmer over low heat and cover. Cook the rice for 18 minutes
Toast 1/2 C coconut in a skillet and stir it into the rice when cooked.