Chicken and leek curry à la Uta and Sabine

Ingredients for 4 servings:

• 1 kg chicken breasts, cut into pieces
• 2 stalk(s) leeks, cut into fine slices
• 2 eggs
• ½ tsp cumin, ground
• ½ tsp coriander, ground
• ½ tsp turmeric
• 1 tsp curry powder
• 5 tbsp soy sauce
• 2 cardamom, whole
• 3 cloves, whole
• 2 handfuls of fresh mushrooms, sliced
• 1 tbsp oil for the wok (e.g. sesame or safflower oil)
• 2 garlic cloves or more, finely chopped
• 1 can coconut milk
• 1 jar bamboo shoot(s), sliced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Refined dishes from the wok

First, prepare a marinade for the meat, which has been cut into bite-sized pieces. Crack the eggs into a bowl and whisk them with a fork. Mix with about 5 tablespoons of soy sauce to create a marinade that isn’t too runny. Mix well with the cumin, coriander, turmeric, and curry powder and pour over the meat. Mix everything well and marinate for at least 10 minutes. Heat the wok and the oil in it. First, sear the meat until crisp. Add the garlic towards the end and sear as well. Then remove the meat with a slotted spoon and set aside. There should still be enough liquid in the wok from the marinade; no additional oil is needed. Add the leeks to the wok and sear briefly. Add the whole cloves and cardamom pods. Drain the bamboo shoots and add them to the leeks, searing briefly. Gradually stir in the thick portion of the coconut milk. Add the fresh (or frozen) mushrooms and bring everything to a boil. Now add the meat back in. Season to taste with the spices, especially with plenty of curry. If there’s not enough salt, add more soy sauce. Once boiling, stir in the liquid coconut milk. Reduce the heat and continue cooking for a few minutes with the lid on. Season with curry and turmeric, using coriander and cumin sparingly. This goes best with rice.