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.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
607 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
½ teaspoon ground ginger
½ cup creamy peanut butter
½ cup cornstarch
water to cover
2 tablespoons vegetable oil
1 cup coconut milk
salt and pepper to taste
2 cubes beef bouillon
3 tablespoons curry powder
3 cloves garlic, crushed
½ cup cooking sherry
4 skinless, boneless chicken breast halves - cut into chunks
