Sear the chicken breasts in a little oil, put them in an ovenproof dish and season with salt and pepper.
Sauté the onion in the pan, add the garlic, cinnamon and cloves.
Then add a little water and the coconut milk.
Pour the sauce over the meat and place in the oven at 200 degrees for about 30 – 40 min. Just before serving, add herbs and season to taste. Basmati goes well with this, but glazed sugar snap peas also do well.