Sherry Chicken Curry


Outside of an Oriental restaurant, this is one of the best!

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
4 servings


  • 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


  1. 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.

  2. 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.

Nutrition Facts (per serving)

607 Calories
38g Fat
34g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 607
% Daily Value *
Total Fat 38g 49%
Saturated Fat 16g 80%
Cholesterol 61mg 20%
Sodium 822mg 36%
Total Carbohydrate 34g 12%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 34g
Vitamin C 4mg 20%
Calcium 72mg 6%
Iron 5mg 28%
Potassium 651mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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