Chicken Curry with Naan

3 lb. chicken, cut into pieces
2cups chicken broth
2 cans coconut milk
4 carrots, chopped
2 red yams, chopped
2 yellow onions, chopped
1" ginger, minced
4 garlic cloves, minced
3oz. Tomato paste
2 T. Curry powder
3 cinnamon sticks
5 cloves
6 whole peppercorns

Brown chicken pieces in 2-3 T. oil or ghee. Drain and set aside. Using the oil that browned the chicken, place the onions, ginger and garlic in the pan. Sauté until the onion bc translucent; add the curry powder, cinnamon, peppercorns and cloves into the onion mixture and stir. Stir in the tomato paste and cook until the you can no longer see the ground spices. Add the chicken broth and all the chicken pieces back into the pan and stir to combine. Stir in the chopped carrots and yams and cook for ~1 hour or until the chicken pulls away from the bone and is completely cooked. Stir in the coconut milk and simmer gently until the sauce is thickened. Serve over rice w Naan.