serves 4 to 6

4 chicken breast, cubed
2 Tbsp. vegetable oil
1 cup chicken broth (see
FarOut Food's tip on chicken stock)
1 cup heavy cream
1 8 oz. can coconut milk
1 pint plain yogurt
16 oz. canned whole tomatoes
2 yellow onions, diced and sautéed
1 clump garlic, minced
3 Tbsp. ginger, minced
2 Tbsp. chili
1 cup walnuts, minced
1/2 cup shredded coconut
mint sprigs

In a large sauce pan coated with oil on medium high heat sear chicken. When chicken begins to turn brown add onions, garlic, ginger, and chili. Cook until onions are soft.

Stir in whole canned tomatoes, chicken stock, walnuts, and shredded coconut. Reduce heat to medium and stir for 2 minutes. (see FarOut Food's tip on chicken stock)

Add yogurt, coconut milk and heavy cream; cover for 10 minutes and you are done.