Sherry Chicken Curry recipe

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Ingredients

2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into chunks
½ cup cornstarch
3 cloves garlic, crushed
1 large onion, cut into chunks
salt and pepper to taste
½ cup cooking sherry
2 cubes beef bouillon
½ cup creamy peanut butter
3 tablespoons curry powder
water to cover
½ teaspoon ground ginger
1 cup coconut milk

Nutrition Info

606.7 calories
carbohydrate: 34.3 g
cholesterol: 60.9 mg
fat: 38.3 g
fiber: 5 g
protein: 33.7 g
saturatedFat: 16 g
servingSize: -
sodium: 822.1 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

Outside of an Oriental restaurant, this is one of the best!

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