Spiced Coconut Milk Chicken Recipe (with Video)

Recipe quantities are for original serving size of four
1. Heat the oil in a large, deep saute pan with a lid over medium-high heat.
2. Peel, halve and slice the onion into thin half-moons. Add the onions to the pan with ½ teaspoon salt and saute, stirring occasionally, until soft and lightly golden, about 5-8 minutes.
3. Meanwhile, peel and mince the fresh garlic and fresh ginger, if using. Add the garlic and ginger to the onions and saute, stirring occasionally, until golden, about 2-3 minutes. (If using garlic powder and/or ginger powder, add it with the other spices.)
4. Add 1 teaspoon salt plus the turmeric, red pepper flakes, cinnamon and cloves (plus the garlic and/or ginger powder, if using). Saute, stirring constantly, for 30 seconds.
5. Add the chicken broth and use your spatula or wooden spoon to scrape up the brown bits on the bottom of the pan.
6. Add the coconut milk and bay leaves and bring the sauce to a simmer.
7. While waiting for the sauce to simmer, cut the chicken thighs into bite-sized chunks. Add the chicken, cover and simmer for 15-20 minutes, until the chicken is cooked through.
8. Turn off the heat, uncover, discard the bay leaves and stir in the lime juice. Taste and adjust seasoning, if necessary.
9. Serve with rice or veggie rice. Garnish with fresh cilantro or parsley and toasted sliced almonds, if using.