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Ingredients
| salted butter: 1/3 cup (divided) |
| chicken breasts: 8 breasts |
| onions (chopped): 1 cup (chopped) |
| garlic (minced): 1 tsp (minced) |
| salt: 2 tsp |
| ginger (minced): 2 Tbl (minced) |
| chili powder: 1/4 tsp |
| cayenne pepper: 1/4 tsp |
| red tomatoes (chopped): 2 cups (chopped) |
| chicken broth: 1/2 cup |
| white wine: 1/2 cup |
| cashews: 1/2 cup (chopped//optional) |
| coconuts (shredded): 1/2 cup |
| half and half cream: 1 cup |
| cornstarch: 2 Tbl |
Bombay Chicken
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
- Melt half the butter in a skillet over medium heat.
- Brown chicken about 3 minutes on each side. Remove chicken from skillet, reserving butter.
- 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.
- Add cashews and coconut. Cover and cook on low till done.
- 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.