Sherry Chicken Curry

Sherry Chicken Curry


82 people made this

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


Serves: 4 

  • 2 tablespoons (30ml0 vegetable oil
  • 4 skinless, boneless chicken breast halves, cut into chunks
  • 1/2 cup cornflour
  • 3 cloves garlic, finely chopped
  • 1 large onion, cut into chunks
  • salt and pepper to taste
  • 1/2 cup (125ml) cooking sherry
  • 2 cubes beef bouillon
  • 1/2 cup smooth peanut butter
  • 3 tablespoons curry powder
  • 1/2 teaspoon ground ginger
  • water to cover
  • 1 cup (250ml) coconut milk

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

  1. Heat oil in a large, deep frying pan over medium high heat. Toss chicken in cornflour and place in frying pan with garlic, onion, salt and pepper. Stir, lightly browning chicken all over and softening onions. Add sherry and beef bouillon and let liquid reduce a little.
  2. Stir in peanut butter, curry powder and ginger and enough water to cover. Reduce heat to low and simmer for 30 minutes. Just before serving, stir in coconut milk, heat through and serve hot.

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