Chicken with Sherry - serve 4

2 tbsp oil for frying
4 skinless, boneless chicken breast halves - cut into chunks
1/2 cup cornstarch
3 cloves garlic, crushed
1 large onion, cut into chunks
Salt and pepper to taste
1/2 cup cooking sherry
2 cubes beef bouillon
1/2 cup creamy peanut butter
3 tbsp curry powder
Water to cover
1/2 tsp 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.