Chicken and mushroom pan

Ingredients for 4 servings:

• 400 g chicken breast
• 400 g mushrooms
• 200 g shallot(s)
• 3 cloves garlic
• 20 g ginger
• 100 ml port wine
• 2 large beefsteak tomatoes
• 50 ml soy sauce, dark (naturally brewed)
• 1 tbsp, heaped paprika paste, mild
• 1 tbsp, ground curry powder, mild
• some wheat flour
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick and easy to prepare

Peel the shallots, garlic, and ginger and cut into thin slices or cubes. Peel the mushrooms, remove the skins from the tomatoes, and mash them with a fork. Wash the meat, pat dry, cut into 2 cm thin slices, and flour it before frying. Fry the meat in a little oil in a wok or roasting pan until golden brown. Then remove and set aside in a warm place. Sauté the mushrooms, shallots, ginger, and garlic together in the frying fat. After 2 minutes, add the paprika paste and curry powder and sweat. A browning is allowed to form, which gives us the flavor. Loosen the browning with port wine and a wooden spoon. Now add the meat, tomato puree, and soy sauce to the roasting pan and stir everything together. Cook the chicken and mushroom stir-fry in the covered roasting pan for about 15 minutes over low heat. Spaetzle (noodles) or fried potatoes are suitable side dishes.