Indian Chicken Curry

2 lbs. chicken breasts cut up
1/4 tsp. garlic powder
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground ginger
2 tbsp plain yogurt
1 cup onions chopped
2 tbsp. tomato paste
4 tbsp. olive oil (or another good oil--maybe canola)
2 tsp. salt
1 tsp. red pepper flakes
fresh mushrooms (a lot)

Clean and wash the chicken. In a large deep pan heat the oil. Add the onions and sauté until golden brown. Add yogurt, tomato paste and all the spices. Let simmer on slow heat for 15 minutes, or until a thick paste has formed. Add chicken pieces and mushrooms. Let cook on medium heat for about 25 to 30 minutes until most of the liquid disappears. Serve with rice. Of course, brown rice is your better choice, but it is more tasty with white, for sure.