Accompany the curry with rice, broccoli and a variety of condiments like peanuts, chopped green onions, chutney, raisins and chopped bell pepper.
Recipe information
Yield
Serves 4
Ingredients
3 tablespoons curry powder
2 tablespoons cider vinegar
3 tablespoons butter
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons (generous) chopped fresh basil or 2 teaspoons dried
1/2 teaspoon dried crushed red pepper
1 1/2 cups canned low-salt chicken broth
3/4 cup whipping cream
3/4 teaspoon coconut extract
2 1/2 cups 1/2-inch pieces cooked chicken
Preparation
Stir curry powder and vinegar in small bowl to blend. Melt butter in heavy large skillet over medium heat. Add onion and garlic; sauté until onion is translucent, about 6 minutes. Add curry mixture, stir 2 minutes. Add basil and crushed red pepper; stir 1 minute. Add broth, cream and coconut extract; boil until reduced to sauce consistency, about 6 minutes. Add chicken; stir until heated through. Season with salt and pepper.
