Preparation / Directions:
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
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