- 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
- Stir curry powder and vinegar in small bowl to blend. Melt butter in heavy large skillet over medium heat. Add onion and garlic; sauté 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.