Bombay Chicken

From Katelyn Roberts
Contributed by Rosie Groesbeck

Ingredients:

1/3 cup butter, divided
8 boneless, skinless chicken breasts cut into 2 inch pieces
1 cup chopped onion or ¼ cup dried onion
1 tsp chopped garlic
2 tsp salt
1 tbsp ginger powder
¼ tsp chili powder
¼ tsp cayenne
2 cups chopped ripe tomatoes (canned works great)
½ cup chicken broth
½ cup chopped cashews
½ cup flaked coconut
1 cup half and half
2 tbsp cornstarch
Cooked rice
¼ cup thinly sliced green onions for garnish

Directions:

-In heavy, deep skillet melt half of butter over medium heat.
-Brown chicken, add remaining butter as necessary, about 3 minutes per side.
-Remove chicken to platter, reserving butter.
-In same skillet cook onion and garlic over medium heat for 5 minutes.
-Return chicken to skillet and add salt, ginger, chili powder, cayenne, tomatoes, and chicken broth.
-Stir gently and cover and cook 15 minutes.
-Add cashews and coconut.
-Cover and reduce heat to low.
-Cook until chicken is tender when pieced with a fork usually about 10 minutes.
-In small bowl combine half and half and cornstarch. Slowly stir into chicken mix.
-Heat to boiling, stirring constantly.
-Reduce heat to low and simmer for 5 minutes.
-Serve over cooked rice and garnish with green onions.