5 tablespoons butter, divided
2 lb. chicken breasts, cut into 2 inch pieces
1 cup onion, chopped fine
1 teaspoon crushed garlic
1 teaspoon salt
1/2 tablespoon peeled, minced fresh ginger
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 large ripe tomato, chopped
1 cup chicken broth
1/2 cup chopped cashews
1/2 flaked coconut
1 cup coconut milk
2 tablespoons cornstarch
1/4 cup sliced green onions, sliced (garnish)
In skillet, melt 3 tablespoons butter. Brown chicken on each side in hot butter. In small skillet, heat 2 tablespoons butter and saute onions. Add onions and garlic to skillet with chicken. In small bowl, combine chicken broth and cornstarch. Add salt, ginger, chili powder, cayenne pepper, tomatoes, broth, and wine to chicken. Heat to boiling then turn down heat until simmering. Cover and cook 15 minutes. Add coconut milk, cashews, and coconut. Cook chicken on simmering until tender and no longer pink--about 15 minutes. Serve over rice and garnish with green onions.
