Siamese chicken curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Curry powder |
| 2 | tablespoons | Cider vinegar |
| 3 | tablespoons | Butter |
| 1 | Onion(s), chopped | |
| 2 | Garlic clove(s), chopped | |
| 2 | tablespoons | Basil, chopped or |
| 2 | teaspoons | Dried basil |
| ½ | teaspoon | Dried crushed red pepper |
| 1½ | cup | Canned low-fat chicken broth |
| ¾ | cup | Whipping cream |
| ¾ | teaspoon | Coconut extract |
| 2½ | cup | Cooked chicken cut in 1/2\" pieces |
Directions
Stir curry powder and vinegar in small bowl to blend. Melt butter in heavy large skillet over medium heat. Add onion and garlic; saut 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.
Bon Apptit August 1995
Submitted By DIANE LAZARUS On 08-18-95