Sherry Chicken Curry

Ingredients

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

Equipment

• frying pan

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.
2. Add sherry and beef bouillon and let liquid reduce a little.
3. 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.