Indian Chicken

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1/3 cup butter, divided
• 8 chicken breasts, skinless and boneless, quartered
• 1 cup onion, chopped
• 1 garlic clove, chopped
• 2 teaspoons salt
• 1 tablespoon ground ginger
• 1/4 teaspoon chili powder
• 1/2 cup canned tomato, drained
• 1 cup chicken broth
• 1/2 cup ground cashews
• 1/2 cup flaked coconut
• 2 tablespoons cornstarch
• 1 cup heavy cream

Recipe

• 1 melt half the butter in a heavy skillet or dutch oven.
• 2 brown chicken in batches, adding remaining butter as necessary.
• 3 remove and set aside.
• 4 add onions and garlic and cook for 5 minutes.
• 5 return chicken to pan.
• 6 stir in salt, ginger, chili powder, tomatoes and broth.
• 7 cover and cook 15 minutes.
• 8 stir in cashews and coconut.
• 9 cover and cook over low heat until chicken is tender, about 10 minutes.
• 10 slowly stir cornstarch and cream together.
• 11 stir cornstarch mixture into pan.
• 12 bring to a boil, stirring constantly.
• 13 reduce heat to low and simmer 5 minutes.