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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Deliciously complex tasting, but simple to make. Heavenly over basmati rice. Ingredients:
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 |
Directions:
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.
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