Total Time
55mins
Prep 10 mins
Cook 45 mins

Adapted from The New York Times Cookbook. Serve with noodles. This can be made in advance and reheated.

Ingredients Nutrition

Directions

  1. Melt half the butter in a heavy skillet or Dutch oven.
  2. Brown chicken in batches, adding remaining butter as necessary.
  3. Remove and set aside.
  4. Add onions and garlic and cook for 5 minutes.
  5. Return chicken to pan.
  6. Stir in salt, ginger, chili powder, tomatoes and broth.
  7. Cover and cook 15 minutes.
  8. Stir in cashews and coconut.
  9. Cover and cook over low heat until chicken is tender, about 10 minutes.
  10. Slowly stir cornstarch and cream together.
  11. Stir cornstarch mixture into pan.
  12. Bring to a boil, stirring constantly.
  13. Reduce heat to low and simmer 5 minutes.