Chicken in curry cashew sauce

Name: Chicken in curry cashew sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken filet (70 g each); 500 g Carrots; 200 g Chinese cabbage; 1 chili pepper; 1 glass Bamboo shoots in strips (from Bamboo Garden); 3 TABLESPOONS Sesame Oil; 75 g Cashew nuts; 2 stem(s) Coriander; 7-10 Tbsp Salt; 1 TABLESPOON Curry; 1 glass (425 ml) Asia Fund; 100 g Whipped cream; 1 TEASPOON Cornstarch; 7-10 Tbsp Asian herbs

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Chicken filet (70 g each)
500 g Carrots
200 g Chinese cabbage
1 chili pepper
1 glass Bamboo shoots in strips (from Bamboo Garden)
3 TABLESPOONS Sesame Oil
75 g Cashew nuts
2 stem(s) Coriander
7-10 Tbsp Salt
1 TABLESPOON Curry
1 glass (425 ml) Asia Fund
100 g Whipped cream
1 TEASPOON Cornstarch
7-10 Tbsp Asian herbs

Directions

1
Wash the fillets and dab dry. Peel and wash the carrots, carve them as desired and cut them into thin slices. Clean cabbage, cut out stalk, cut leaves into fine strips.
2
Carve the chillies lengthwise, remove seeds and chop finely. Drain the bamboo. Heat 2 tablespoons of oil. Fry the fillets for approx. 8 minutes, turning them over, and push them aside a little. Add prepared cabbage and bamboo, fry together for another 5 minutes, remove everything.
3
Heat the remaining oil in the frying fat. Steam cashew seeds, carrots and chillies for 5 minutes. Pluck off the coriander leaves and fold in. Season with salt and curry, sweat for another 2 minutes. Deglaze with stock and cream, reduce over high heat for 4 minutes.
4
Stir cornflour and 2 tablespoons of cold water until smooth and thicken the sauce. Season to taste again. Cut the chicken. Mix all ingredients. Serve garnished with Asian herbs.