| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
August 1995 |
1 |
servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
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