Chicken with tomatoes in a curry sauce

Ingredients for 4 servings:

• 500 g chicken, cut into 3 x 3 cm pieces
• 2 medium-sized onions, cut into 6 pieces
• 1 m.-sized pepper, washed and cut into pieces
• 5 tomatoes, firm, cut into 6 wedges
• some oil for frying
• 1 slice(s) ginger, slightly chopped
• 2 cloves garlic, finely chopped
• 2 tbsp red wine
• 1 tbsp oil
• 2 tbsp soy sauce, dark
• 1 tsp cornstarch (cornflour)
• 1 tsp, leveled salt
• 1 pinch(s) pepper, plenty
• 1 ¼ dl chicken broth
• 1 tbsp white vinegar
• 3 tbsp curry powder, mild
• 1 tsp sugar
• 3 tsp cornstarch (cornflour)

Instructions

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

Mix the ginger, garlic, red wine, oil, soy sauce, the teaspoon of cornstarch, salt and pepper in a bowl and marinate the meat for 30 minutes. Mix the chicken stock, vinegar, curry powder, sugar and the three teaspoons of cornstarch together well in a small bowl and set aside. Brown the meat in two batches in a frying pan or wok with a little oil, remove from the pan and set aside. Deglaze the pan with a little water and pour the water over the meat. Wipe the pan lightly and reheat with a little oil, fry the onions until translucent. Add the peppers and stir well for half a minute. Stir up the prepared sauce a little and add it to the pan, then let it simmer for a good minute. Add the tomatoes and meat and mix very carefully. Serve with rice or noodles.