Toast the curry powder in a small non-stick skillet for 5 minutes over medium heat
Cut the chicken breast into one-inch pieces
Coat the chicken pieces in flour, shaking off any excess
In a large non-stick skillet, melt 2 tablespoons of butter.
Brown the chicken breast pieces in the butter over high heat until browned on all sides
In a high-sided pot, warm the coconut milk
Once the coconut milk is lukewarm, add the curry and vegetable broth, mixing well
Add the browned chicken pieces and cook covered for 10/15 minutes
Stir often to prevent the chicken from sticking to the bottom of the pot
The curry chicken is ready when the sauce becomes creamy
Serve the curry chicken with basmati rice or naan bread