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
• 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

1. Stir curry powder and vinegar in small bowl to blend.
2. Melt butter in heavy large skillet over medium heat.
3. Add onion and garlic; saute until onion is translucent, about 6 minutes.
4. Add curry mixture, stir 2 minutes.
5. Add basil and crushed red pepper; stir 1 minute.
6. Add broth, cream and coconut extract; boil until reduced to sauce consistency, about 6 minutes.
7. Add chicken; stir until heated through.
8. Season with salt and pepper.

curry powder, cider vinegar, butter, onion, garlic, fresh basil, red pepper, chicken broth, whipping cream, coconut extract, chicken

Taken from www.epicurious.com/recipes/food/views/siamese-chicken-curry-621 (may not work)