Thai Coconut Chicken

1. Heat oil in a dutch oven, over a moderate flame.
2. 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.
3. Whiski in flour and curry powder.
4. Heat and stir for 1-2 minutes.
5. Whisk in the sherry, coconut cream, and chicken stock.
6. Heat and stir to a boil.
7. Add the black pepper, cilantro, soy sauce, and the minced chiles.
8. Add the browned chicken and any accumulated juices.
9. Bring to a boil, reduce heat slightly, and simmer for 10 minutes.
10. Add the bell peppers and simmer for another 20-30 minutes, until chicken is cooked through.
11. Remove chicken to a serving platter with a slotted spoon, cover with foil.
12. Simmeri sauce mixture until thickened and reduced to 2 cups skim off fat. Seasoni to taste with lime juice, salt, and pepper.
13. Moisten chicken with the reduced sauce.
14. Serve hot, with hot cooked rice.