Siamese Chicken Curry
Bon Appetit Tastes of the World, p. 38 (Thailand)
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
½ teaspoon dried crushed red pepper
1 ½ cups canned low-salt chicken broth
¾ cup whipping cream
¾ teaspoon coconut extract
2 ½ cups ½-inch pieces cooked chicken
Salt and pepper
Stir curry powder and vinegar in small bowl to blend. Melt butter in heavy large skillet over medium heat. Add onion and garlic; saute until onion is translucent, about 6 minutes.
|I made this right after we moved in to our new house because I wanted the place to smell less like paint. It sure did the trick!|
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.
|A moment of beauty!|
Add chicken; stir until heated through.
|I used frozen chicken breasts for this. It's a pretty basic move, but it worked.|
Season with salt and pepper.
|Served on top of some seasoned rice, to great effect!|
My Rating: 5/5 "This was amazing on all counts. Nice and spicy-hot, great flavor combinations, and a comforting texture. Treat yourself!"