Chicken fillet in peanut and mushroom sauce

Ingredients for 4 servings:

• 1 tbsp olive oil
• 1 onion(s), finely chopped
• 1 can mushrooms 170 g drained weight
• 25 g tomato paste
• 500 ml water
• 200 g peanut butter
• Salt
• 1 tbsp olive oil
• 500 g chicken breast, cut into strips
• 1 tsp curry powder, mild
• 1 dash of soy sauce
• ½ tsp salt
• some Worcestershire sauce

Instructions

Working time approx. 20 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 20 minutes; Total time approx. 10 hours 40 minutes

Drain the mushrooms in a sieve and spread them out on kitchen paper. Pat them dry with kitchen paper and fry them in a wok with the finely chopped onion in olive oil. Add the tomato paste to the mushrooms and fry them lightly. Deglaze with water and bring to a boil while stirring. Stir in the peanut butter and season with salt. Remove the wok from the heat. Make a marinade from the salt, curry, and Worcestershire sauce and coat the chicken strips in it. Heat 1 tablespoon of olive oil in a frying pan and sear the marinated chicken strips. When the meat is cooked through, add a dash of soy sauce and fry for a few more seconds until the soy sauce has evaporated. Add the meat to the peanut and mushroom sauce and stir well. Serve with rice.