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Sherry Chicken Curry

Sherry Chicken Curry

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Rebecca

Rebecca

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 607 kcal
  • 30%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 822 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

CATANKGIRL
26

CATANKGIRL

9/14/2004

Yellow curry chicken is my favorite dish at my favorite Thai restaurant, and I can't say this recipe is as good, but it's pretty close for how simple this recipe is! The only thing I changed is that I used breasts and thighs as I enjoy dark meat too; and I can't imagine yellow curry chicken without potatoes, so I added a few diced potatoes with the sherry and bouillon. My husband and I were skeptical if the potatoes would cook enough, but they turned out just the right tenderness! Also, I made sure I bought the "hot" curry powder at the store as I've cooked with other curry powder which turned out way too bland. It was just the right spiciness served over rice for our taste. My husband brought the leftovers to work for lunch a few times and his co-workers even commented that they had to go to a Thai restaurant that night because the smell made them crave curry! Thanks for the recipe!

ElvisInFlorida
25

ElvisInFlorida

2/11/2005

What a wonderful dish this was! The taste was delicious. This is a definite keeper! My boyfriend and I thought it was better than most thai restaurants. I put my chunks of chicken in a bag and poured the cornstarch in with it, shook a bit, then added the chicken to the skillet. Followed the recipe from there, and was so happy with the end result! Thanks Rebecca!

DOBBSED
20

DOBBSED

10/2/2007

For all of the exotic sounding food combinations in this recipe, I found it quite uninspiring and disappointing. I added another tablespoon + of curry powder and it still didn't seem enough. I also added 1/8 tsp. cayenne pepper which did liven things up a bit, but there seemed to be just too much too thick liquid to seem right. Sorry, because it did look simple enough. Here are a few suggestions. Lightly sautee the onions and garlic in the oil. Add the curry powder and ginger and toast until it is fragrant, then add the chicken to be coated with the spice mixture and sautee that a little. Bee certain to lightly coat the chicken with cornstarch or you'll have a lumpy mess on your hands! Then add the beef bouillon which you have dissolved in 1 cup or more of hot water (important!) and sherry to deglaze the pan. Then proceed with the peanut butter and water adding coconut milk toward the end.

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