Indian Chicken

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

• Ready In: 55 mins
• Serves: 10-12

Ingredients

• 1⁄3 cup butter, divided
• 8  chicken breasts, skinless and boneless, quartered
• 1  cup onion, chopped
• 1  garlic clove, chopped
• 2  teaspoons salt
• 1  tablespoon ground ginger
• 1⁄4 teaspoon chili powder
• 1⁄2 cup canned tomato, drained
• 1  cup chicken broth
• 1⁄2 cup  ground cashews
• 1⁄2 cup flaked coconut
• 2  tablespoons cornstarch
• 1  cup heavy cream

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.