Bombay Chicken

Name: Bombay Chicken
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

15 ingredients

5 steps

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.