Instructions: Sauce:
Finely slice onions. Melt butter in a pan and saute onion, garlic and ginger 2 minutes. Add curry powder and cook a further minute.

Add stock, sherry, tomato sauce and honey, bring to the boil and simmer 2 minutes. Stir in peanut butter and coconut cream and cook, stirring, for 2 minutes or until sauce thickens slightly. Remove from heat and add lemon juice and tabasco to taste.

Chopped fresh coriander can also be added to the finished sauce.

Dice chicken into 3cm cubes, skewer if preferred, season well.

Heat oil in wok or pan and saute over high heat 4-5 minutes until cooked through.

Arrange chicken on platter and smother with sauce.

Serve sauce also with sauted beef, veal, prawns or lamb prepared in place of chicken.

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