Sherry Chicken Curry Recipe

Ingredients
<br>- 2 tablespoons vegetable oil
<br>- 4  skinless, boneless chicken breast halves - cut into chunks
<br>- ½ cup cornstarch
<br>- 3 cloves garlic, crushed
<br>- 1 large onion, cut into chunks
<br>- salt and pepper to taste
<br>- ½ cup cooking sherry
<br>- 2 cubes beef bouillon
<br>- ½ cup creamy peanut butter
<br>- 3 tablespoons curry powder
<br>- water to cover
<br>- ½ teaspoon ground ginger
<br>- 1 cup coconut milk
<br><p></p>Directions
<br>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.
<br>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.
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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

Directions
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.

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