Bombay Chicken

• 1/3 cup butter, divided
• 8 chicken breasts
• 1 cup onion, chopped
• 1 teaspoon garlic, minced
• 2 teaspoons salt
• 2 tablespoons ginger, minced
• 1/4 teaspoon chili powder
• 1/4 teaspoon cayenne
• 2 cups tomatoes, chopped
• 1/2 cup chicken broth
• 1/2 cup white wine
• 1/2 cup chopped cashews (optional)
• 1/2 cup coconut
• 1 cup half-and-half
• 2 tablespoons cornstarch

1. Melt half the butter in a skillet over medium heat.
2. Brown chicken about 3 minutes on each side. Remove chicken from skillet, reserving butter.
3. Add onion, garlic, and remaining butter and cook about 5 minutes. Return chicken to skillet; add spices, tomatoes, broth, and wine. Cook 15 minutes more.
4. Add cashews and coconut. Cover and cook on low till done.
5. Mix cream and cornstarch together; stir slowly into chicken mixture. Heat to boiling, stirring constantly, then reduce heat to low and simmer 5 minutes or till thickened.

butter, chicken breasts, onion, garlic, salt, ginger, chili powder, cayenne, tomatoes, chicken broth, white wine, cashews, coconut, cornstarch

Taken from www.food.com/recipe/bombay-chicken-143549 (may not work)