Ingredients
1. Skinless, boneless chicken breasts (4)
2. vegetable oil (2tbsp)
3. coconut milk (1c)
4. beef bouillon (2cubes)
5. cooking sherry (1/2c)
6. onion cut into chunks (1large)
7. crushed garlic (3cloves)
8. cornstarch (1/2c)
9. salt and pepper (to taste)
10. ground ginger (1/2tsp)
11. curry powder (3tbsp)
12. creamy peanut butter (1/2c)
13. water (to cover)

Method of preparation:-
1. Take a large frying pan; place it over medium high heat. Heat vegetable oil in it and add onion, garlic, pepper and salt in it. Take chicken and coat it with cornstarch and then place it in the pan. Then add beef bouillon and sherry in it and keep this mixture to cook until the liquid gets reduced a little.

2. Mix curry powder and peanut butter in it and then add ginger and water in it. Now turn down the heat to low and keep it to simmer for about 30 minutes. Finally add coconut milk in it and mix it properly. When it gets ready then serve it hot.

Number of servings – 4