Description
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.
Ingredients
- 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
Instructions
- Cut chicken into cubes, and sprinkle with salt and pepper
- Slice onion in julienne, and mash garlic
- In a large wok,, 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