Bombay Chicken

Deliciously complex tasting, but simple to make. Heavenly over basmati rice.

• Ready In: 1 hr
• Serves: 8

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.