Indian Chicken

INGREDIENTS

1/3 cup butter
8 small chicken breast, skinned, boned, and quartered
1 cup chopped onions
1 clove garlic, chopped
2 teaspoons salt
1 teaspoon powdered ginger
1/4 teaspoon chili powder
1/2 cup drained canned tomatoes
1 cup clear chicken broth
1/2 cup ground cashew nuts
1/2 cup flaked coconut
2 tablespoons cornstarch
1 cup heavy cream

DIRECTIONS

In a 3 1/2 quart Dutch Oven or deep skillet, melt half the butter. Brown the chicken, adding remaining butter as necessary. Remove the chicken from the pan. Using the same pan, add the onions and garlic and cook for five minutes. Return the chicken to the pan, and add salt, ginger, chili powder, tomatoes and broth. Mix lightly, cover and cook for 15 minutes. Add the nuts and coconut. Cover and cook over low heat until the chicken is tender. Mix cornstarch and cream, and stir into mixture. Stir constantly until the sauce returns to a boil. Simmer over low heat another five minutes.


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