Sherry Chicken Curry Recipe

Sherry Chicken Curry Recipes

  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins 

Original recipe makes 4 servings

  •  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. 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.
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