Sri lankan chicken curry

-JUDI M. PHELPS
      3 tb butter
      2 md Onions; chopped
      3 md garlic cloves; chopped
  2 1/2 lb chicken pieces; skin removed
           Salt
      3 md Fresh tomatoes; diced OR
      1    Can plum tomatoes (14-16 oz)
           -drained and diced
      1 ts curry powder
    1/4    To 1/2 tsp. cayenne pepper
    1/4 ts Turmeric
      3    Cardamom pods
      2    Whole cloves
      1    Cinnamon stick (about 3-in.)
      1 tb Distilled white vinegar
    1/3 c  chicken stock or broth
    1/2 c  Unsweetened coconut milk;
           -optional
 
  Heat butter in a casserole, add onions, and cook over medium-low
  heat until softened.  Add garlic, then chicken pieces and brown
  lightly, stirring.  Add salt, tomatoes, curry powder, cayenne
  pepper, turmeric, cardamom, cloves, cinnamon stick, vinegar, and
  chicken stock.  Bring to a boil.  Stir in coconut milk.  Cover and
  simmer until chicken is tender, about 35 minutes for breast pieces,
  about 50 minutes for leg and thigh pieces.  If you would like a
  thicker sauce, uncover, remove chicken, and simmer sauce until
  thickened.  Return chicken to sauce.  Taste sauce and adjust
  seasoning.  Serve hot.  Source:  Faye Levy's International chicken
  Book.
  
  Shared and MM by Judi M. Phelps.
  QNTJ65A, Prodigy