Spicy chicken and vegetable curry in a Roman pot

Ingredients for 4 servings:

• 100 g cashew nuts
• 200 g mushrooms, fresh
• 5 spring onions
• 300 g carrot(s)
• 300 g broccoli
• 300 g potatoes
• 3 garlic cloves
• 1 jar mung bean sprouts
• 1 jar curry sauce
• 1 package of cream
• 800 g chicken strips gyros style
• 1 chili

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

simply

Soak the Roman pot in water for 30 minutes. In the meantime, clean and halve the mushrooms, chop the spring onions, slice the carrots, finely chop the broccoli, dice the potatoes, mince the garlic, and drain the mung bean sprouts. Mix everything together with the cashews and the shredded chicken and add it to the Roman pot. Season with salt and pepper, and add chili to taste. Mix 1 jar of curry sauce (e.g., Knorr or Kühne) with the sachet of cream and pour it over the meat and vegetables. Place the Roman pot in the oven and cook for 2 hours at 160°C without preheating.