Last night I pulled out the chicken from our CSA share this month for a lovely chicken curry.

2 tablespoons unsalted butter
1 tablespoon grapeseed oil
1 large sweet onion, finely chopped
2 tablespoons minced garlic
zest of a lime
3 tablespoons minced fresh ginger
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cloves
1/2 teaspoon crushed red pepper flakes
3 bay leaves
2 chicken breasts
3 chicken leg quarters
3 cups chicken broth
salt and pepper to taste
1 can light coconut milk
juice of a lime
1 bunch cilantro, chopped

Saute the onion in butter and oil over medium heat in a Dutch oven until soft. Stir in the garlic, ginger and spices and cook two or three minutes longer or until fragrant. Add chicken broth and chicken pieces. Cover and cook 60 minutes or until chicken is very tender. Remove from heat, stir in coconut milk, lime juice, and cilantro. Serve over hot cooked rice.