Chicken Pondera
1/4 cup cashews
1/4 cup butter
1 onion
mushrooms
2 tbsp soy sauce
14 oz coconut milk
1 1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp cumin
1 1/2 tsp curry powder
1 tsp chicken bullion
2 tsp cornstarch
1/4 cup chicken broth
Saute nuts. Melt butter, cook chicken, and add remaining ingredients. Mix chicken broth and cornstarch, add into chicken mixture. Stir until thick.
