Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 4 skinless, boneless chicken breast halves - cut into chunks

  3. 1/2 cup cornstarch

  4. 3 cloves garlic, crushed

  5. 1 large onion, cut into chunks salt and pepper to taste

  6. 1/2 cup cooking sherry

  7. 2 cubes beef bouillon

  8. 1/2 cup creamy peanut butter

  9. 3 tablespoons curry powder water to cover

  10. 1/2 teaspoon ground ginger

  11. 1 cup coconut milk

Instructions Jump to Ingredients ↑

  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. 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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