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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Outside of an Oriental restaurant, this is one of the best! 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 |
Directions:
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.
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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