Siamese Chicken Curry

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!"


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