Place the chicken breasts in medium pan and cover with the chicken stock. Cover and simmer until tender. Remove the chicken from the stock, set aside and reserve 11/2 cups of the liquid. Heat the butter in a large, heavy skillet. Add the onion and garlic and cook for 8 -10 minutes, until golden. Blend in the SWEET CURRY POWDER, CRYSTALLIZED GINGER, CAYENNE, PEPPER, MINT and CLOVES. Add the coconut milk and reserved chicken stock, cover and simmer 1/2 hour. Meanwhile, cut the chicken into bite-sized pieces. Add the chicken to the curry, cover, and simmer 1/2 hour. Mix in the lime juice and cream and heat, stirring, for 5-10 minutes.
Serve with cooked white rice and offer condiments in small bowls at the table. Some nice condiments include: chopped hard-boiled egg, crumbled bacon, flaked coconut, raisins, chopped peanuts, chopped green onions and mango chutney.
Prep. time: 10 minutes
Baking time: 2 hours
Servings 10; Serving Size 1 cup (236g); Calories 340; Calories from fat 180; Total fat 20g; Cholesterol 90mg; Sodium 350mg; Carbohydrate 9g; Dietary Fiber 2g.