Indian-style chicken with naan bread

Ingredients for 2 servings:

• 2 chicken breast fillets
• 2 naan bread(s)
• 1 tbsp tandoori masala
• 1 tbsp paprika powder
• 1 tsp coriander powder
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 onion(s), white
• 2 tbsp butter
• 50 g cashew nuts
• 75 ml dry white wine
• 2 tbsp lemon juice
• 150 ml cream
• 3 sprigs of mint

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Mix the tandoori spice, paprika powder, and coriander into a spice mixture. Wash the chicken, pat dry, and cut into smaller strips. Toss well in a bowl with about 2/3 of the spice mixture, and chill. Trim and wash both bell peppers, then cut into smaller strips. Peel the onion, halve it, and then slice it into fine half rings. Roast the cashews in a pan without oil, remove, let cool, and then roughly chop. Wash the mint, spin dry, and then roughly chop the leaves. Bake the naan breads in the oven according to the package instructions. Heat the butter in a large pan, sear the chicken on all sides, and then remove. Briefly sear the bell peppers and onion in the chicken fat. Deglaze the vegetables with white wine, lemon juice, and cream, and bring to a boil. Then reduce the heat to medium, season with the remaining spice mixture, and simmer for about 10 minutes. Return the chicken to the sauce, stir, and cover until cooked through. Arrange the sauce and chicken on plates, sprinkle with cashews and mint, and serve with the naan bread.