Cooking Is My Sport

West Indian Chicken Curry

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2 tablespoons ground turmeric
1/2 tablespoon crushed dried chili flakes
1 tablespoon cumin seeds
1/2 tablespoon coriander seeds
1/2 tablespoon ground cloves
1/2 tablespoon ground ginger
1/2 tablespoon garlic powder
1/2 teaspoon yellow mustard seeds
1/2 teaspoon ground black pepper
1/2 teaspoon ground allspice
1/8 teaspoon ground cinnamon
2 teaspoons salt
1/4 cup vegetable oil
About 5 lbs of boneless skinless chicken breast, cut into large chunks
2 cups chopped onion
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
2 sprigs fresh thyme
1/2 hot pepper, such as Scotch bonnet or serrano, seeded and finely chopped, or to taste (optional according to preference)
2 cups chicken broth
1 can unsweetened coconut milk
1 tablespoon light brown sugar
1 (15 oz) can of whole kernel corn, drained
1 (15 oz) can of chickpeas, drained