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 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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