INGREDIENTS ----------------------------------------------
4 boneless chicken breasts, diced into 3/4" cubes

2 onions medium-diced (retain 1/2 onion)
6 tomatoes-chopped (ripe, retain 1/2 tomato)
1 1/2 inch ginger root (retain 1 tsp.)

1 stick cinnamon, split
4 whole cloves
1 tbsp. whole black pepper
1 pod cardamom, opened & separated
1 tsp. coriander seed
5 clove garlic, minced
1 bunch cilantro-chopped (retain 1/4 amount)
2 tsp. cumin seed

1 tsp. turmeric
3 tsp. cumin powder
2 tbsp. Madras curry powder

2 cup rice (make rice by bringing 4 cups water to a boil with 1 cinnamon stick, 1 bay leaf, 4 whole cloves, and 10 whole peppercorns; add 2 cups rice, and bring to a second boil; reduce heat to very low, cover tightly; turn off heat after 15 minutes; uncover after 20 minutes and fluff up.)

In a dutch oven, slightly brown the chicken breast cubes in oil (about 10 minutes over high heat constantly stirring to prevent burning) and remove, set aside in a bowl.

Add 2 tbsp. oil to the dutch oven and lightly brown the onion.
Add dry spices-cinnamon, cloves, peppercorns, cumin, coriander seed and stir over medium heat for 2 minutes.
Add ginger and garlic and cook for 2 minutes.
Add powder spices and cook until they release their aroma.
Add cilantro and tomatoes and bring to a boil.
Return chicken and cover with liquid in pan.
Simmer 20-30 minutes until reduced.
Refrigerate over night, after dutch oven has cooled some; and covering the 'retained' ingredients in a bowl.

Before serving the next day, warm to a light simmer, adding retained ingredients, and cooking all for five minutes;
then serve over freshly cooked rice.