Thai Curry Chicken

Cut the chicken fillet into small pieces, peel the carrots and cut into small pieces, heat a little oil in a pan or a non-stick saucepan and fry the chicken and carrots. In the meantime, wash the peppers and cut into small strips, drain the tangerines and chop them up a little (if you like, you can also add the tangerine liquid to the pot). Add the peppers to the chicken and carrots and fry a little. After 5 minutes add the mandarins and all the liquid ingredients, the vegetable stock, coconut milk and the cream. Season to taste with Thai curry, salt, pepper and a lot of curry, the sauce should be yellow, so don't be shy, try out how it tastes best for you. If you like it spicy, you can add chilli flakes. Let the whole thing simmer for another 5 minutes, if the sauce is too thin, it can thicken a little. Good Appetite