Sherry Chicken Curry

2 tablespoons vegetable oil

4 skinless, boneless chicken breast halves - cut into chunks

½ cup cornstarch

3 cloves garlic, crushed

1 large onion, cut into chunks

salt and pepper to taste

½ cup cooking sherry

2 cubes beef bouillon

½ cup creamy peanut butter

3 tablespoons curry powder

water to cover

½ teaspoon ground ginger

1 cup coconut milk

Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.

Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.