Sherry Chicken Curry

    Sherry Chicken Curry


    86 people made this

    About this recipe: Outside of a restaurant, this is one of the best!

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 4 skinless, boneless chicken breast fillets - cut into chunks
    • 8 tablespoons cornflour
    • 3 cloves garlic, crushed
    • 1 large onion, cut into chunks
    • salt and pepper to taste
    • 125ml cooking sherry
    • 2 beef stock cubes
    • 125g smooth peanut butter
    • 3 tablespoons curry powder
    • water to cover
    • 1/2 teaspoon ground ginger
    • 250ml coconut milk

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat oil in a large frying pan over medium high heat. Coat chicken with cornflour and place in pan with garlic, onion, salt and pepper. Add sherry and beef stock cubes 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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