Frank's Oriental Chicken Stir-Fry

Ingredients:

• 1½ large yellow onion, finely diced
• ½ leek (white part only; if not a normal size leek (3-5 cm diameter, 1½-2 inch), use the entire leek); slice in half lengthwise, then cut into thin rings.
• 2 large carrots, finely diced
• 1 large red bell pepper, diced
• 2-3 celery stalks, finely diced
• 12 prunes (not dry), diced
• 250 - 350 gr (½-¾ pound) boneless chicken breast; cubed
• 2-3 tablespoons minced garlic
• 1 tablespoon mustard seeds
• 1 tablespoon coriander seeds
• 1 tablespoon Worcestershire sauce
• 2-3 tablespoons curry powder
• 2 tablespoons fresh ginger root, very finely diced
• 5 tablespoons chunky peanut butter
• optional (but recommended): 2 tablespoons of Indonesian roasted grated coconut with peanuts ("Seroendeng")
• ½ tablespoon ginger powder
• ½ tablespoon garlic powder
• teaspoon of salt
• fresh ground pepper
• vegetable oil
• butter
• couscous

Instructions:

• brown the cubed chicken in butter
• add 1-2 tablespoons curry powder, the ginger powder, and the garlic powder
• stir and put aside
• heat vegetable oil in a large frying pan
• when hot, add the mustard seeds and coriander seeds; when the seeds begin to pop, add the onions, carrots, celery, bell pepper, and leek.
• cook for several minutes, stirring regularly
• add the prunes and the peanut butter, blend well
• add the minced garlic, curry powder, 2 tablespoons of curry powder, ginger root, salt; dust the entire surface of the pan with freshly ground pepper (many turns of the pepper mill).
• cook for another couple of minutes at low heat, while stirring regularly
• optional: sprinkle with the roasted grated coconut
• serve with couscous
• freezes well
• also tastes good the next day. [Frank Dörenberg]