Curry Chicken With Coconut And Peanuts

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When i was in college, i worked in an asian restaurant. My boss made the best curry i have ever tasted, and after much prodding and bothering the poor man, he finally fessed up! I have worked for years to get the recipe right, and i think this is it! i hope you like it as much as i do.

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Steps

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Cut chicken into cubes , and sprinkle with salt and pepper.

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Slice onion in julienne , and mash garlic.

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In a large wok , , heat oil to just below smoking.

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Add garlic and stirfry til golden , and quickly add onions , and stir.

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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.

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Add wine and reduce a little , then add peanut butter , boullion , ginger , curry and cilantro.

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Stir to coat well , and until peanut butter has melted.

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Add water , and simmer about 15 minutes , or until flavors have blended well.

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Add coconut milk and heat to just below boiling , then add cornstarch slurry to thicken as desired.

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Serve over steamed rice , with chopped cilantro and peanuts to garnish.

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I like it a bit spicy , so i also add chopped chilies , or cayenne to the dish.

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Ingredients

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boneless skinless chicken, onion, garlic, peanut oil, beef double bouillon cubes, curry powder, ginger, peanut butter, cilantro, white wine, water, salt, white pepper, coconut milk, cornstarch