Chicken Hickory Corner

Serves 2-3.

2 medium onions
1/2 lb. boneless chicken cut into 1" long pieces
1/3 cup ground cashews
1/2 teaspoon turmeric
1 tablespoon garam masala
cinnamon to taste
4 cardamom pods broken
2 tablespoon dried fenugreek
1 red hot chili pepper
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon brandy pepper

Sauce:
1 can (10 3/4 oz.) Campbell's Chicken Broth
arrow root to thicken

In a skillet, with a covering of olive oil, brown the onions and then add the chicken and stir fry for a couple of minutes on medium heat. When the chicken starts to get brown, add the spices and the cashews, and stir a couple of times. Add the sauce and cook down, usually about 5 minutes.

Serve over rice.