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Sherry Chicken Curry

  • 4servings
  • 45minutes
  • 608calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

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

  3. 8 tablespoons cornflour

  4. 3 cloves garlic, crushed

  5. 1 large onion, cut into chunks

  6. salt and pepper to taste

  7. 125ml cooking sherry

  8. 2 beef stock cubes

  9. 125g smooth peanut butter

  10. 3 tablespoons curry powder

  11. water to cover

  12. 1/2 teaspoon ground ginger

  13. 250ml coconut milk

Instructions Jump to Ingredients ↑

  1. Heat oil in a large frying pan over medium high heat. Coat chicken with cornflour and place in pan with garlic, onion, salt and pepper. Add sherry and beef stock cubes 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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