Mango Curry Chicken

1/2 c. yellow onions, chopped
1 T. sugar
1 t. curry powder
1 t. ground coriander
1/4 t. ground cinnamon
1/8 t. cayenne pepper (I only use a dash)
1/2 t. turmeric
1/2 t. kosher salt
pinch ground cloves
6 4-oz. boneless, skinless chicken breast halves, cut into thirds
1 15 oz. can diced tomatoes with juice
1/2 c. store-bought mango chutney (should be in the condiment area of your grocery store)
cashews
fresh cilantro

Combine the ingredients and cook over medium-high heat until chicken is cooked and sauce reduces and starts to thicken a bit (@15-20 minutes).

Serve over rice and sprinkle with 1/2 c. chopped cashew nuts and 1/4 c. fresh chopped cilantro, if desired.