3/4 cup chicken broth
3 boneless chicken breast halves
1 (15 ounce) can coconut cream sauce
1 medium onion, sliced
1/2 teaspoon paprika
In a large saucepan over medium heat, bring broth and chicken to a boil. Stir, reduce heat, and simmer for 10 to 12 minutes.
Heat coconut cream sauce in a large fry pan or large saucepan until well coated. Pour over chicken and cook 10 minutes, stirring occasionally, until chicken is cooked through but not browned. Remove chicken from pan and place in a separate large bowl. Set aside. In a separate small bowl, mix creamed coconut cream with chicken mixture. Transfer coconut cream mixture to saucepan and heat over medium heat, stirring occasionally, until thickened and custard consistency is reached.
Melt the onion and paprika in a medium skillet over medium heat. Pour over chicken and stir gently to melt. Place on buffet size pieces and toss to coat.