1/3 c. butter
8 sm. chicken breasts, skinned, boned & quartered
1 c. onion, chopped
1 clove garlic, chopped
2 tsp. salt
1 tbsp. powdered ginger
1/4 tsp. chili powder
1/2 c. drained canned tomatoes
1 c. clear chicken broth or yogurt
1/2 c. ground cashew nuts
1/2 c. flaked coconut
2 tbsp. cornstarch
1 c. heavy cream

In a 3 1/2 quart Dutch oven or deep skillet, melt half the butter. Brown the chicken about 8 pieces at a time, adding the remaining butter as necessary. Remove the chicken. To the pan add the onion and garlic and cook 5 minutes. Return the chicken to the pan. Add the salt, ginger, chili, tomatoes and broth. Mix lightly, cover and cook 15 minutes. Add the nuts and coconut, cover and cook over low heat until the chicken is tender, about 10 minutes longer.

To the cornstarch slowly add the cream, then stir into the cooking liquid. Stir constantly until the 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 very low heat. Serve with noodles. 10 or more servings.