Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •4 skinless, boneless chicken breast halves - cut into chunks
- •0.5 cup cornstarch
- •3 cloves garlic, crushed
- •1 large onion, cut into chunks
- •salt and pepper to taste
- •0.5 cup cooking sherry
- •2 cubes beef bouillon
- •0.5 cup creamy peanut butter
- •3 tablespoons curry powder
- •water to cover
- •0.5 teaspoon ground ginger
- •1 cup coconut milk
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 607
- Carbohydrate: 34g
- Fat: 38g
- Fiber: 5g
- Protein: 34g
- Sugar: 6g
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