Sherry Chicken Curry
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"Outside of an Oriental restaurant, this is one of the best!"
Original recipe yield: 4 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 30 Minutes
- Ready In:
- 45 Minutes
- Servings:
- 4
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INGREDIENTS:
- 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
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DIRECTIONS:
- 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.
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