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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Accompany the curry with rice, broccoli and a variety of condiments like peanuts, chopped green onions, chutney, raisins and chopped bell pepper. 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 |
Directions:
1. 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.
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