Indian Chicken

• 1/2 c. butter
• 8 chicken breasts, skinned, boned and quartered
• 1 c. chopped onion
• 2 clove garlic, chopped
• 2 tsp. salt
• 1 Tbsp. powdered ginger
• 1/4 tsp. chili powder
• 1/2 c. drained canned tomatoes
• 1 c. clear chicken broth or yogurt
• 1/2 c. ground cashews
• 1/2 c. flaked coconut
• 2 Tbsp. cornstarch
• 1 c. heavy cream

1. Melt butter; add chicken and brown.
2. Remove chicken.
3. Add garlic and onion; cook 5 minutes.
4. Add chicken, salt, ginger, chili, tomatoes and yogurt.
5. Mix lightly, cover and cook over low heat about 10 minutes.
6. Add cashews and coconuts.
7. Cook 5 minutes. To cornstarch, add cream slowly.
8. Stir until dissolved, then stir into pot, stirring constantly, until boiling; simmer 5 minutes.

butter, chicken breasts, onion, clove garlic, salt, powdered ginger, chili powder, tomatoes, chicken broth, ground cashews, flaked coconut, cornstarch, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=286590 (may not work)