Sherry Chicken Curry
Description
A unique take on chicken curry using dry sherry for depth and sweetness, combined with curry spices and cream. Elegant and slightly rich—a twist on the classic that pairs well with rice or couscous.
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
- 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.
