Curry Chicken with Bell Pepper
Cut chicken into bite size pieces, mix in a bowl with egg white, sesame oil and 2 teaspoons cornmeal, mix and season with salt. Let rest for 30 minutes in the refrigerator.
Rinse bell pepper, trim, cut in half, remove seeds and ribs and cut into 2 cm (approximately 1 inch) pieces.
Peel and chop garlic.
Boil 300 ml (approximately 10 ounces) of water in a saucepan, add chicken pieces, stir and simmer for about 2 minutes. Then remove from heat and let rest for 3 minutes. Drain and keep warm.
Mix remaining cornmeal in a bowl with a little water until smooth. Heat peanut oil in a wok and fry bell pepper and garlic while stirring for 2 minutes. Add broth, stir, add curry paste, cornmeal mixture, sherry, soy sauce and sugar and simmer for 2 minutes. Add drained chicken pieces and cook for 2 minutes while stirring. Serve in bowls garnished with cilantro.