2 lbs boneless skinless chicken
1 large onion
3 cloves garlic
2 tablespoons peanut oil
1 beef double bouillon cubes (Knorr)
3 tablespoons curry powder
1 tablespoon minced ginger
3 tablespoons peanut butter
1 tablespoon chopped cilantro
1 glass white wine
2 cups water
7 ounces cans coconut milk
cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)
1 Cut chicken into cubes, and sprinkle with salt and pepper.
2 Slice onion in julienne, and mash garlic.
3 In a large wok, (or dutch oven if necessary), heat oil to just below smoking.
4 Add garlic and stirfry til golden, and quickly add onions, and stir.
5 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.
6 Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.
7 Stir to coat well, and until peanut butter has melted.
8 Add water, and simmer about 15 minutes, or until flavors have blended well.
9 Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.
10 Serve over steamed rice, with chopped cilantro and peanuts to garnish.
11 like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.