Chicken with potatoes in mustard-nut sauce

Name: chicken with potatoes in mustard-nut sauce
Total time: 25 min
Yield: 4
Ingredients: 1 Red pepper; 1 bush pak choi; 3 tablespoon sunflower oil; 450 gram pre cooked baby potatoes; tablespoon curry powder; 1 tablespoon chopped thyme fresh or frozen; 400 gram chicken breast; pepper; salt; 2 deciliter cooking cream; 1 tablespoon mustard gross; 1 tablespoon lemon juice; 100 gram unsalted cashew nuts; 2 tablespoon chopped parsley fresh or frozen

Try this chicken with potatoes in mustard-nut sauce

Ingredients

1 Red pepper
1 bush pak choi
3 tablespoon sunflower oil
450 gram pre cooked baby potatoes
Tablespoon curry powder
1 tablespoon chopped thyme fresh or frozen
400 gram chicken breast

Pepper
Salt
2 deciliter cooking cream
1 tablespoon mustard gross
1 tablespoon lemon juice
100 gram unsalted cashew nuts
2 tablespoon chopped parsley fresh or frozen

Directions

Cut the pepper without seeds into cubes and the bok choy into narrow strips.
Cut the chicken fillet into cubes.
Stir fry the chicken breast for 5 minutes in 1 tablespoon of oil.
Scoop the cubes out of the pan and set aside.
Add the rest of the oil and fry the potatoes, peppers and paksoi for 5 minutes.
Put the chicken cubes, curry powder, thyme and pepper and salt through.
Bake for another 3 minutes.
Mix in the cream, mustard and lemon juice and simmer for 3 minutes.
Roast the nuts in a dry hot frying pan and sprinkle with the parsley over the dish.