Sherry chicken curry is an amazing chicken recipe as it contains flavors from many regions of the world. Although cooking with sherry is not a common practice in Thai cooking, other ingredients used in this recipe like the peanut butter, coconut milk and ginger are indigenous to Thai cooking.
The peanut butter mixed onion sauce makes this chicken recipe taste very oriental and exquisite. So, if you are fade-up with the same oriental recipes available at your nearby Asian food outlets, try this recipe at your home to give your appetite for Asian recipes a boost.
Preparation Time: 15-20 minutes
Cooking Time: 30-35 minutes
4 chicken breasts, skinless and boneless
4 teaspoons of vegetable oil
½ cup of cooking sherry
3 tablespoons of curry powder
Salt, to taste
½ cup of peanut butter (creamy)
3-4 large cloves of garlic, crushed and peeled
1 cup of fresh or canned coconut milk
½ teaspoon of ground ginger
½ cup of cornstarch
A pinch of freshly ground black pepper
2 beef bouillon cubes
1 large white onion, peeled and cubed
1. First, remove the chicken breasts from your refrigerator to thaw them. Place the chicken breasts on a dish and then set them aside. In the meantime, take a large white onion and chop off its tip and basal plate. Cut the onion half and then peel off its skin. Once done, place one of the onion halves on your chopping board and then chop it into 4 equal parts. Repeat the same process to chop the other onion halve and then set it aside. After that, take the garlic cloves and smash them with the back of your knife.
2. Peel off the husks of the garlic cloves and then set them aside. Once the chicken breasts turn pliable and soft, chop off any excess fat from them and then remove the skin if they are not already skinned. Once done, rinse the chicken breasts thoroughly under water and then set them aside. After that, take a 1-inch sized root of ginger and ground it in a food processor.
3. Once everything is prepared, take a skillet and place it on the stove. Light up the flame and then grease the skillet with 4 teaspoons of vegetable oil. Maintain the flame on medium high and let the oil heat up. In the meantime, take a bowl and tip the cornstarch in it. Drop the chicken breasts into the bowl of cornstarch and then coat those nicely with it. Once the oil heats up, throw the garlic cloves and onion into the oil and fry them until they turn aromatic and soft.
4. Season the garlic and onion with salt and freshly ground black pepper and then slowly place the chicken breasts in the skillet. Cook the chicken for 7-8 minutes or until it is lightly browned on the surface and then flip them over to brown the other side as well. Once all the sides turn golden brown, pour the sherry into the skillet and then drop the beef bouillon cubes into the sherry. Give a brief stir to mix the beef bouillon cubes with the sherry and then let the mixture cook until it gets reduced and thickens up a bit.
5. Once the sauce turns slightly thick, add the peanut butter, ground ginger and the curry powder. Stir the mixture lightly to mix and then pour enough water to cover the chicken completely. Turn down the heat to low and let the chicken simmer for 30-35 minutes or until it is cooked through and turns tender. Finally, stir-in the coconut milk before serving.