Sherry Chicken Curry

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

• 2 tbsp of vegetable oil
• 4 skinless, boneless chicken breast halves - cut into chunks
• ½ cup of cornstarch
• 3 cloves garlic, crushed
• Salt
• 1 large onion, cut into chunks
• Pepper
• ½ cup of cooking sherry
• 2 cubes beef bouillon
• ½ cup of creamy peanut butter
• 3 tbsp of curry powder
• Water
• ½ tsp of ground ginger
• 1 cup of coconut milk

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

Transfer to a serving dish and serve with rice

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