How To make Bee Hive Restaurant Chicken Curry

Ingredients
1/2
cup
butter, clarified (slowly melted, with foam and solids removed) or vegetable oil
4
each
chicken breasts, boneless
1

flour, for dredging
2
tablespoon
onion, chopped
1

salt, to taste
1

pepper, to taste
2
tablespoon
curry powder
1

hot pepper flakes, to taste (optional)
1/2
cup
half-and-half
1
cup
chicken stock
1/2
cup
cashews
1/4
cup
golden raisins
1
tablespoon
coconut, shredded or grated

Directions:
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.