Ingredients
- 4 chicken breasts
- 1 flour
- 1 cup chicken stock
- 1/2 cup butter
- 1/2 cup cashews
- 1/4 cup golden raisins
- 2 tablespoon onion
- 2 tablespoon curry powder
- 1 tablespoon coconut
Heat butter or oil in large saute pan over medium heat. Dredge chicken lightly in flour and brown lightly on one side, about 3 minutes. Turn and brown on other side. Add chopped onion, salt and pepper to taste, curry powder and pepper flakes. Srir briefly and add chicken stock and half-and-half. Stir and add coconut, raisins and cashews. Reduce heat and simmer, uncovered and stirring occasionally, until sauce thickens, about 10 minutes.
Serve with white rice.