Asian-style curry rice

Ingredients for 4 servings:

• 3 cups rice
• 1 can of corn
• 1 stalk(s) leek
• 1 onion(s)
• 1 clove(s) garlic
• 450 g turkey breast or chicken breast
• 2 tbsp soy sauce
• 1 tbsp sherry
• 3 tbsp oil (tasteless)
• 2 tsp curry
• 1 tsp paprika powder, hot
• 1 tsp coriander, ground
• 1 tsp ground ginger
• ½ tsp five-spice powder
• 2 tsp cornstarch
• black pepper
• 2 chili peppers, dried, roughly chopped
• Flour
• Coriander leaves, for garnishing
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

M ‘n’ Fung Thai

Prepare rice according to the package instructions. Rub the meat with black pepper and cut into approximately 1cm strips. Mix the soy sauce, sherry, oil with the spices (curry, paprika, coriander, ginger, 5-spice powder, chili powder, and cornstarch) and marinate the meat for about an hour. Drain the corn, finely chop the onion and garlic, and thinly slice the leek. Brown the meat in a pan and place it on a plate. Sauté the onion, leek, and garlic until translucent, briefly fry the corn, and, if necessary, add a little soy sauce to loosen the browned meat. Add two cups of water and granulated chicken stock, and stir in a little flour. Bring to a boil. Once the sauce thickens slightly, add the rice and meat and heat through again. Season with salt, if desired. Garnish with the coriander leaves and serve immediately. Dried chili powder and soy sauce should be available at the table so everyone can add more seasoning to taste.