Curried Chicken in Coconut

Ingredients

2 tablespoons olive oil
1 pound boneless chicken breasts without skin -- cubed
1 cup chicken stock
1 cup white wine
1/2 tablespoon curry powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 small seeded green pepper -- 1/4-inch strips
1 small seeded red pepper -- 1/4-inch strips
1 large carrot -- thinly sliced
1 cup coconut cream (milk)
1/2 cup unsweetened shredded coconut
1 cup broccoli flowerets
2 tablespoons cornstarch stirred into 1/4 cup water

Instructions

* I used an electric wok.
In a large heavy skillet, heat the olive oil, add the cubed chicken and
brown on all sides for about 5 minutes; remove. Add the chicken stock,
wine, curry powder, salt, and pepper and stir well. Let this simmer over
moderate heat, stirring occasionally, for about 5 minutes.
Stir in the green and red peppers, carrots, broccoli, coconut cream, and
the shredded coconut. Simmer again for 10 minutes, stirring occasionally,
or until the vegetables are tender. Add enough of the cornstarch to
thicken the sauce.
Serve over rice.