Ingredients
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1 large onion
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3 cloves garlic
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2 tablespoons peanut oil
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1 beef double bouillon cubes (Knorr)
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3 tablespoons curry powder
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1 tablespoon minced ginger
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3 tablespoons peanut butter
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1 tablespoon chopped cilantro
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1 glass white wine
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2 cups water
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salt
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white pepper
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7 ounces cans coconut milk
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cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)
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2 lbs boneless skinless chicken
Instructions
- Cut chicken into cubes, and sprinkle with salt and pepper.
- Slice onion in julienne, and mash garlic.
- In a large wok, (or dutch oven if necessary), heat oil to just below smoking.
- Add garlic and stirfry til golden, and quickly add onions, and stir.
- 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.
- Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.
- Stir to coat well, and until peanut butter has melted.
- Add water, and simmer about 15 minutes, or until flavors have blended well.
- Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.
- Serve over steamed rice, with chopped cilantro and peanuts to garnish.
- I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.