Siamese Chicken Curry Recipe

Name: Siamese Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons curry powder, 2 tablespoons cider vinegar, 3 tablespoons butter, 1 onion, chopped, and more.

Yes, Siamese Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Siamese Chicken Curry

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