Coconut Curry Chicken

Pink Horizon • September 29, 2015 • No Comments



2 chicken breasts, cubed
3 cloves garlic, mashed
2 T olive oil
1 glass white wine
1 cube beef bullion
3 T curry powder
1 T ginger, minced
3 T peanut butter
1/2 t cayenne pepper
1/2 C cilantro, chopped
2 C water
1 C coconut milk
2 T flour
2 T brown sugar


Heat oil in a large wok. Add garlic, fry till golden.
Add chicken, fry until cooked.
Add wine, reduce.
Add beef bullion, curry powder, ginger, peanut butter, cayenne pepper and most of the cilantro. Stir.
Add water, and simmer for 30 minutes.
Add coconut milk and flour until thickened.
Add salt and brown sugar. Heat through.
Serve over rice.
Garnish with the remaining cilantro and cashews.

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