Bee Hive Restaurant Chicken Curry

• 1/2 cup butter clarified (slowly melted, with foam and solids removed) or vegetable oil
• 4 each chicken breasts boneless
• 1 x flour, all-purpose for dredging
• 2 tablespoons onions chopped
• 1 x salt to taste
• 1 x black pepper to taste
• 2 tablespoons curry powder
• 1 x red pepper flakes to taste (optional)
• 1/2 cup light cream (half&half)
• 1 cup chicken broth
• 1/2 cup cashew nuts
• 1/4 cup golden raisins
• 1 tablespoon coconut shredded or grated

1. Heat butter or oil in large saute pan over medium heat.
2. Dredge chicken lightly in flour and brown lightly on one side, about 3 minutes.
3. Turn and brown on other side.
4. Add chopped onion, salt and pepper to taste, curry powder and pepper flakes.
5. Stir briefly and add chicken stock and half-and-half.
6. Stir and add coconut, raisins and cashews.
7. Reduce heat and simmer, uncovered and stirring occasionally, until sauce thickens, about 10 minutes.
8. Serve with white rice.

butter, chicken breasts, flour, onions, salt, black pepper, curry powder, red pepper, light cream, chicken broth, cashew nuts, golden raisins, coconut

Taken from recipeland.com/recipe/v/bee-hive-restaurant-chicken-cur-1511 (may not work)