Outside of an Oriental restaurant, this is one of the best!
Preparation Details
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4
Ingredients
- 2 tablespoons vegetable oil
- 4 skinless, boneless chicken breast halves – cut into chunks
- ½ cup cornstarch
- 3 cloves garlic, crushed
- 1 large onion, cut into chunks
- salt and pepper to taste
- ½ cup cooking sherry
- 2 cubes beef bouillon
- ½ cup creamy peanut butter
- 3 tablespoons curry powder
- water to cover
- ½ teaspoon ground ginger
- 1 cup coconut milk
Steps
- 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.
