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.
