Title: Siamese Chicken Curry
Categories: August 1995
Yield: 1 servings

3 tb Curry powder
2 tb Cider vinegar
3 tb Butter
1 Onion; chopped
2 Garlic cloves; chopped
2 tb Chopped fresh basil or 2
-teaspoons dried; (generous)
1/2 ts Dried crushed red pepper
1 1/2 c Canned low-salt chicken
-broth
3/4 c Whipping cream
3/4 ts Coconut extract
2 1/2 c Pieces cooked chicken;
-(1/2-inch)

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. 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.

Serves 4.

Bon Appetit August 1995

Converted by MC_Buster.

Per serving: 1037 Calories (kcal); 103g Total Fat; (86% calories from fat);
8g Protein; 29g Carbohydrate; 338mg Cholesterol; 433mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 20
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.