Indian Chicken
(10 or more servings)
2 tbsp butter
2 tbsp vegetable oil
8 small chicken breasts, skinned, boned and quartered
1 cup chopped onions
1 garlic clove, chopped
1 tsp salt
1 tbsp ground ginger
1/4 tsp chili powder
1/2 cup drained canned tomatoes
1 cup clear chicken stock, or yogurt
1/2 cup ground cashews
1/2 cup flaked coconut
2 tbsp cornstarch
1 cup cream
In 3-1/2 quart Dutch oven or deep skillet, heat butter and oil. Brown chicken, about 8 pieces at a time, and drain on paper towels.
To the pan, add onions and garlic and cook 5 minutes. Return chicken to pan.
Add salt, ginger, chili powder, tomatoes and stock. Mix lightly, cover and cook 15 minutes.
Add nuts and coconut, cover and cook over low heat until chicken is tender, about 10 minutes longer.
To the cornstarch, slowly add cream, then stir into the cooking liquid. Stir constantly until sauce returns to a boil. Simmer over low heat another 5 minutes. If desired, cool and refrigerate. Near serving time, bring up to room temperature. Reheat over vey low heat.
Serve with basmati rice.
|