Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  peanut oil
  3             pounds  chicken thigh
  2          teaspoons  ginger
  2          teaspoons  garlic
  1           teaspoon  flour
     1/2      teaspoon  hot curry powder
  2          teaspoons  rice wine
  8             ounces  coconut cream
  1                cup  chicken stock
     1/2      teaspoon  black pepper
     1/4           cup  cilantro
     1/4           cup  soy sauce
  1           teaspoon  thai chile
  3               cups  red bell pepper
  1           teaspoon  fresh lime juice
  6               cups  cooked rice

Preparation:

heat oil in a dutch oven, over a moderate flame add chicken in small batches and brown well on all sides remove chicken to a plate and repeat with remaining chicken add ginger and garlic heat and stir for 60 seconds whisk in flour and curry powder heat and stir for 1-2 minutes whisk in the sherry, coconut cream, and chicken stock heat and stir to a boil add the black pepper, cilantro, soy sauce, and the minced chiles add the browned chicken and any accumulated juices bring to a boil, reduce heat slightly, and simmer for 10 minutes add the bell peppers and simmer for another 20-30 minutes, until chicken is cooked through remove chicken to a serving platter with a slotted spoon, cover with foil simmer sauce mixture until thickened and reduced to 2 cups skim off fat season to taste with lime juice, salt, and pepper moisten chicken with the reduced sauce serve hot, with hot cooked rice

Nutritional Information:

798 Calories (kcal); 43g Total Fat; (48% calories from fat); 39g Protein; 62g Carbohydrate; 151mg Cholesterol; 1190mg Sodium