- 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
- white pepper
- 7 ounces cans coconut milk
- cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)
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.