(Not) Indian Chicken

In a large, deep skillet, melt:

  • 1/3 of a cup of butter.

In it, brown:

  • 8 boneless, skinless chicken breasts, that have been quartered.

Remove chicken from pan and add:

  • 1 clove garlic, minced
  • 1 medium sized onion, chopped

Sauté until they are soft, then return the chicken to the pan and add:

  • 2 tsp chopped, fresh ginger
  • 1/2 cup of dried apricots, chopped
  • 1 Tbsp of chilli powder
  • 1/2 cup of canned tomatoes, drained
  • 1 cup of chicken broth.

Stir and cover.  Cook for about 15 minutes on low heat, then add:

  • 1/2 cup of ground, roasted cashews, and
  • 1/2 cup of flaked, unsweetened coconut.

Continue cooking at the same low temperature for 15 more minutes, or until the chicken is tender.  Pour in:

  • 1 cup whipping (heavy) cream

Stir until the sauce is bubbling.   Simmer briefly until thick.

Serve with basmati rice.

(serves about eight people)

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Filed under food, Main Course, Protein

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