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Curry Mayo for Fries and Chips

1 cup mayonnaise
1 tablespoon curry powder
2 cloves garlic, minced
1/4 teaspoon ground cloves
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon mustard powder
pinch of ground ginger

Mayo in a bowl, dump in the remaining ingredients and whisk - add a little lime juice if it seems to be too thick.

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2 lbs boneless, skinless chicken thighs - cubed
2 tablespoons olive oil
1 large yellow onion
1 cup chicken broth
1 can cream of coconut
6 tablespoons of Sadaf curry powder
1 packet Mahatma (or same measure of other rice) Spicy Yellow Rice

Saute the chicken thigh meat in the olive oil until partly cooked. Toss in the onions and cover for about five minutes. Pour in chicken broth, cream of coconut, and stir in the Sadaf curry powder - bring to a steady simmer for ten minutes uncovered. Pour in the rice packet, stir, bring to a simmer and then reduce heat to low, cover, and cook for 20 minutes. Remove from heat, let sit for five minutes, then dish and eat.

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