Wash the chicken breast fillets, pat dry with kitchen paper and cut each into 3 parts. Cut the Chinese cabbage into diamonds. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with the knife. The building strips run off / drain well in a kitchen sieve. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Roughly cut the cashew nuts. Wash the coriander, shake dry and pluck. Heat the oil (2 tbsp) in the wok, fry the meat cubes one after the other and slide them to the edge of the wok. Add oil (2 tbsp), fry the garlic clove cubes with the chilli pods and ginger cubes and mix with the meat. Now add the vegetables (carrot blossoms, Chinese cabbage and bamboo strips) one after the other and sauté / stir-fry. Fold in the cashew nuts and pour in the coconut milk (75 ml) and the chicken broth (500 ml / 2 teaspoons instant). Sprinkle with mild curry powder (1 tbsp) and simmer / cook for about 7 - 8 minutes. Add / fold in the coriander and thicken with Ta-pioka starch (2 tbsp) dissolved in a little cold water. As soon as the liquid starts to thicken, pull the wok off the stove.