Chicken breast simmered with sherry, beef bouillon, peanut butter and curry powder. Other spices and the addition of coconut milk all add up to an unusual, creamy curry chicken.
INGREDIENTS (for 4 servings):
- 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
PREPARATION:
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.