1 1/2 lb. chicken chunks
1/4 c. sherry or red wine
1 clove diced garlic
3 tbsp. olive oil
1 c. chopped onion
1 can coconut cream
1 1/2 c. chicken broth
2 med.-size potatoes (peeled)
2-4 tbsp. curry powder

Marinate chicken in sherry, garlic and salt and pepper for at least 1 hour. Cut chicken into 1 inch cubes or strips. Cut potatoes into same size cubes. Brown separately in oil. (Don't overcook chicken.) Remove them from pan.

Brown onion in oil. Add curry powder and red pepper. Stir well. Add broth and coconut cream. Bring to a boil, reduce the heat, cover and simmer 15 minutes. Add potatoes and cook for 5 minutes.

Just before serving, stir in chicken chunks. Cover on low heat for a few minutes. Adjust seasonings if necessary. Serve over bed of fluffy rice. Serves 6.