South African Chicken Curry
	1 tbs    Vegetable oil   2   Yellow onions   5 cloves    Garlic, minced   3 tbs    Fresh ginger, minced   3 tbs    Curry powder   2   Jalapeños, seeded and diced   1   Cinnamon stick, broken in pieces   1 tsp    Coriander seeds, crushed   1 tsp    Cumin seed, crushed   1/2 tsp    Ground cardamom   1/2 tsp    Turmeric   1 tsp    Ground pepper   1 tsp    Salt   2 cups    Tomatoes, coarsely chopped   6   Chicken thighs, skinned and salted   13.5 oz    Coconut milk     Rice     1 Heat oil in a 12-inch dutch oven and sauté onions 5-10 minutes. Stir in garlic, ginger, curry powder and jalepeños. Add other spice and tomatoes. 2 When mixture reaches a boil, add chicken and bring to a boil again, turning chicken once. 3 Pour in coconut milk and bring to a boil. Reduce to a simmer, cover and cook 45 minutes to 1 hour. Serve over hot rice.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.