Teriyaki cream sauce à la André

Ingredients for 4 servings:

• 5 tbsp peanut oil
• 2 m.-sized onion(s)
• 2 garlic cloves
• 1 tbsp, heaped tomato paste
• 2 tbsp flour
• 1 tsp, heaped curry (Madras curry)
• some chili
• 100 ml port wine, red
• 125 ml teriyaki sauce, freshly prepared, not purchased
• 300 ml chicken stock
• 200 ml cream
• 250 g cocktail tomatoes
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Finely chop the onions and garlic. Heat the peanut oil in a wok. Add the onions and garlic and sauté until translucent. Add the flour and sauté. Then add the tomato paste and fry while stirring. Then stir in the chopped or dried chili and the Madras curry. Deglaze with the red port wine and reduce to about 1/3 of the liquid. Pour in the teriyaki sauce, heat briefly, and immediately deglaze with the chicken stock. Mix everything well and bring to a simmer. Add the cream, stir, bring to a boil briefly, and simmer slightly. Wash the cherry tomatoes, halve them, and add them to the sauce. Season everything with a pinch of salt and some pepper. This goes well with shredded pork or chicken and rice with a light, fruity salad.