Chicken with curry cashew vegetables

Ingredients for 2 servings:

• 2 chicken breast fillets
• salt and pepper
• some oil
• ½ small Chinese cabbage
• ½ bell pepper(s)
• 3 carrots
• 1 onion(s)
• 2 garlic cloves
• 40 g cashew nuts
• 2 tbsp, leveled curry powder
• 150 ml chicken broth
• ½ can coconut milk, approx. 400 ml
• 2 tbsp soy sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cooking with a wok.

Cut the chicken breast fillets into small cubes, season with salt and pepper, and fry in a little oil. Remove the meat from the wok and set aside. Cut the Chinese cabbage into strips. Chop the bell pepper, carrots, and onion. Finely dice the garlic. Fry the cashews and onion in the meat’s cooking oil for 3 minutes. Add the garlic and the remaining vegetables, sprinkle with the curry powder, and stir briefly. Return the meat. Pour in the chicken stock, coconut milk, and soy sauce. Mix everything together and simmer, covered, for 12 minutes over low heat. Serve with rice.