Sherry Chicken Curry

• 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

1. Heat oil in a large skillet over medium high heat.
2. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper.
3. Add sherry and beef bouillon and let liquid reduce a little.
4. 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.

vegetable oil, skinless, cornstarch, garlic, onion, salt, cooking sherry, beef bouillon, peanut butter, curry powder, water, ground ginger, coconut milk

Taken from allrecipes.com/recipe/sherry-chicken-curry/ (may not work)