2 lbs. cut up chicken
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/4 tsp. cumin
1 tsp. ginger
1 tsp. garlic powder
1 1/2 tsp. paprika
1/2 tsp. pepper
1/4 tsp. turmeric
1 1/2 tsp. salt
2 tbsp. soy sauce
1 med. onion, chopped
1 stick butter
2 med. tomatoes, chopped
1/2 c. pureed coconut

Mix the nine dry spices and blend thoroughly. Melt butter in a big pot or wok and saute onion in butter until lightly browned. Add mixture of spices and tomatoes. Mix together and put chicken in the mixture, adding enough water to just cover chicken pieces. Let simmer for 1/2 hour. Add soy sauce. Simmer about 20 more minutes. Puree coconut in a blender and pour into simmering chicken. Continue to simmer for about 45 minutes until chicken is very tender and falls off the bone easily. Serve over Indian rice with chapatis. Serves 10.