Bombay Chicken

“A friend gave me this recipe and I love to make it. It's just like a dish at an Indian restaurant. Don’t let the ingredient list scare you, it’s mostly things you already have in your kitchen.”

1/3 cup butter, divided

8 boneless, skinless chicken breast halves, but into 2 inch pieces

1 cup chopped onion

1 tsp chopped garlic

2 tsp salt

1 tablespoon ginger powder

1/4 tsp chili powder

1/4 tsp cayenne

1 can (14.5 oz) diced tomatoes

1/2 cup chicken broth

1/2 cup cashews, roughly chopped

1/2 cup flaked coconut

1 cup half and half

2 tablespoons cornstarch

cooked rice

1/4 cup thinly sliced green onions for garnish

1. In heavy, deep skillet, melt half of the butter over medium heat. Brown chicken, and remaining butter as necessary, about 3 minutes per side. Remove chicken to plate, reserving butter.

2. 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, reduced heat to low and cook until chicken is no longer pink, about 10 minutes.

3. In small bowl combine half and half and cornstarch. Slowly stir into chi ken mix. Heat to boiling, stirrring constantly. Reduce heat to low and simmer 5 minutes. Serve over cooked rice and garnish with green onions.

Ready in 30 minutes. Serves 4-6.