Curry Chicken With Coconut And Peanuts

Name: Curry Chicken With Coconut And Peanuts
Ingredients: 2 lbs boneless skinless chicken; 1 large onion; 3 cloves garlic; 2 tablespoons peanut oil; 1 beef double bouillon cubes (Knorr); 3 tablespoons curry powder; 1 tablespoon minced ginger; 3 tablespoons peanut butter; 1 tablespoon chopped cilantro; 1 glass white wine; 2 cups water; salt; white pepper; 7 ounces cans coconut milk; cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)

15 ingredients

11 steps

Ingredients

2 lbs boneless skinless chicken
1 large onion
3 cloves garlic
2 tablespoons peanut oil
1 beef double bouillon cubes (Knorr)
3 tablespoons curry powder
1 tablespoon minced ginger
3 tablespoons peanut butter
1 tablespoon chopped cilantro
1 glass white wine
2 cups water
salt
white pepper
7 ounces cans coconut milk
cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)

Directions

1

Cut chicken into cubes, and sprinkle with salt and pepper.
2

Slice onion in julienne, and mash garlic.
3

In a large wok, (or dutch oven if necessary), heat oil to just below smoking.
4

Add garlic and stirfry til golden, and quickly add onions, and stir.
5

When the onions begin to soften, add chicken, and stir fry until cooked through and browned a bit--liquid from chicken should all be evaporated.
6

Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.
7

Stir to coat well, and until peanut butter has melted.
8

Add water, and simmer about 15 minutes, or until flavors have blended well.
9

Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.
10

Serve over steamed rice, with chopped cilantro and peanuts to garnish.
11

I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.