Maharajah Chicken Curry Soup

To Everyone,My dad made this on Saturday afternoon, and even though I fully comprehend his culinary skills (he is an incredible chef), this dish blew my socks off. No, I'm not one of those people who is obsessed with curry dishes, but EVERYONE must try this soup, it is absolutely outstanding.This dish goes well with a citrus or acidic cucumber and fruit salad.1 Whole Chicken (Bell & Evans) cut up, skin removed, excess fat cut off. All pieces used1 Super Large Vidalia Onion (or 5 regular onions) cut into large chunks5 cloves of garlic smashed1 tbsp Maharajah Curry Powder (Penzey's Curry Powder is a must! It's the best, buy it online!)1 large can whole peeled tomatoes2 Habernero peppers stemmed and quartered (you could you one if you don't like very spicy)i can coconut milk1 tbsp olive oilsalt and peppergreen onion to garnish if desiredDutch Oven (I used a 3 1/2qt Le Creuset)Pour Olive Oil into Dutch Oven, turn on heat (careful here. Have everything else ready)Toss Onions on top of Oil, garlic and then stack the chicken on top of the garlic/onions.Pour tomatoes in.Add a little water if needed (just below covering everything), add habernero, sprinkle curry powder, salt and pepper.Simmer for an hour and a half covered. Sometimes stir and push tomatoes down etc.Stir in can of coconut milk. Ready in 15 more minutes or as long as you want to hold it.Serve and Enjoy!Please let me know if anyone tries this, thank you!- Zensenji