Sherry Chicken Curry

Sherry Chicken Curry
  • 2 tablespoons vegetable oil
  • 4 skinless, boneless chicken breast halves - cut into chunks
  • 1/2 cup cornstarch
  • 3 cloves garlic, crushed
  • 1 large onion, cut into chunks
  • salt and pepper to taste
  • 1/2 cup cooking sherry
  • 2 cubes beef bouillon
  • 1/2 cup creamy peanut butter
  • 3 tablespoons curry powder
  • water to cover
  • 1/2 teaspoon ground ginger
  • 1 cup coconut milk


  1. Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.
  2. Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.

04/06/2017
Sherry Chicken Curry, recipe PT15M PT1H 5 455 calories

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