Preparation
Chop up the onion and cook in a pot with the oil until starting to turn yellow. Chop the chicken into bit-size pieces and add to the onion. Cook until chicken is done. Add curry spice, cinnamon sticks and bayleafs. Add enough chicken broth until it is just covering all the chicken. Use a carrot peeler to peel the curry powder into smaller pieces as you drop them into the pot. Stir until the curry powder mix is completely dissolved. Cook on the stove on low for a few hours-the longer it cooks, the better the flavor. Or this can be cooked in the crock-pot all day on low.
Serve over white rice and top with all the toppings. Can be eaten with or on Naan bread-. This freezes well also. Very good!