- 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
- 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.
- 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
recipepes.com
Sherry Chicken Curry, recipe
PT15M
PT1H
5
455 calories
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