Created by Chocolatll on April 22, 2015
Step 1: Melt half the butter in a heavy skillet or Dutch oven.
Step 2: Brown chicken in batches, adding remaining butter as necessary. Remove and set aside.
Step 3: Add onions and garlic and cook for 5 minutes.
Step 4: Return chicken to pan.
Step 5: Stir in salt, ginger, chili powder, tomatoes and broth. Cover and cook 15 minutes.
Step 6: Stir in cashews and coconut.
Step 7: Cover and cook over low heat until chicken is tender, about 10 minutes.
Step 8: Slowly stir cornstarch and cream together. Stir cornstarch mixture into pan. Bring to a boil, stirring constantly. Reduce heat to low and simmer 5 minutes.