Yield: 4 servings
|3 tablespoons||Curry powder|
|2 tablespoons||Cider vinegar|
|1 \N||Onion(s), chopped|
|2 \N||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|
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