astrolab
VIP Member (Resident chef)
Chicken breast simmered with sherry, beef bouillon, peanut butter and curry powder. Other spices and the addition of coconut milk all add up to an unusual, creamy curry chicken.
Serve 4
Ingredients
30 ml good vegetable oil
4 skinless, boneless chicken breast halves - cut into chunks
65 g cornstarch
3 cloves garlic, crushed
1 large onion, cut into chunks
salt and pepper to taste
120 ml cooking sherry
7.2 g beef bouillon
130 g creamy peanut butter
20 g curry powder
water to cover
0.9 g ground ginger
235 ml coconut milk
Method:
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.
Serve 4
Ingredients
30 ml good vegetable oil
4 skinless, boneless chicken breast halves - cut into chunks
65 g cornstarch
3 cloves garlic, crushed
1 large onion, cut into chunks
salt and pepper to taste
120 ml cooking sherry
7.2 g beef bouillon
130 g creamy peanut butter
20 g curry powder
water to cover
0.9 g ground ginger
235 ml coconut milk
Method:
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.
