Vann's Indian Chicken

Source: Vann Boschma

• 3 lb. Chicken, Boneless, cut into ½ inch cubes
• 1 large onion very finely chopped
• One 15 oz. can tomato sauce
• One Qt. whipping cream
• 10 cloves of garlic minced
• 1 tsp. powdered ginger
• ¼ tsp. ground clove
• 1 tsp. ground coriander
• ½ tsp. cayenne pepper
• 1 tsp. paprika
• ½ tsp. ground cumin
• 1 tsp. turmeric
• ¼ tsp. parsley
• 2 tsp. salt
• 1 tsp. black pepper
• 1 Tbsp. olive oil
• Green coriander leaves

Sauté the onion and garlic in the olive oil,
Add tomato sauce and cook for 10 minutes
Add all the spices and cook for 5 minutes
Add the chicken, mix well, cover and cook for 20 minutes or until chicken is tender
Add whipping cream and cook for 5 minutes or until the sauce is thick according to taste
Sprinkle with green coriander leaves.
Serve over rice.