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

Instructions

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.