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
Need to make a substitution?
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.