Sherry Chicken Curry

Name: Sherry Chicken Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 cubes beef bouillon; 237 milliliters coconut milk; 118 milliliters cornstarch; 118 milliliters creamy peanut butter; 3 Tbsps curry powder; 3 cloves garlic, crushed; 1 teaspoons ground ginger; 1 large onion, cut into chunks; 4 servings salt and pepper to taste; 118 milliliters cooking sherry; 4 skinless, boneless chicken breast halves - cut into chunks; 2 Tbsps vegetable oil; 4 servings water to cover

You can never have too many Indian recipes, so give Sherry Chicken Curry a try. This gluten free and dairy free recipe serves 4. This main course has 605 calories, 34g of protein, and 39g of fat per serving. If you have beef bouillon, onion, salt and pepper, and a few other ingredients on hand, you can make it. To use up the coconut milk you could follow this main course with the Coconut Milk Pudding as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper.

Ingredients you will need

Salt And Pepper

Corn Starch

Whole Chicken

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

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

Ingredients you will need

Beef Bouillon

Sherry

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.

Ingredients you will need

Peanut Butter

Coconut Milk

Curry Powder

Ginger

Water

Equipment

Frying Pan

Ingredients

Servings:

2cubes

beef bouillon 237milliliters

coconut milk 118milliliters

cornstarch 118milliliters

creamy peanut butter 3Tbsps

curry powder 3cloves

garlic, crushed 1teaspoons

ground ginger 1large

onion, cut into chunks 4servings

salt and pepper to taste 118milliliters

cooking sherry 4

skinless, boneless chicken breast halves - cut into chunks 2Tbsps

vegetable oil 4servings

water to cover

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Fram Wines Chenin Blanc. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 32 dollars per bottle.