Curry Chicken with Coconut

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.