Slice the chicken breasts into thin strips to cook easily. Chop all vegetables into strips or small pieces and set aside.

Place a wok or larger pot onto the stovetop on a medium to higher heat - put the olive oil, spices, cut up chicken and oinion into the pot and stir covering the chicken and onions with the spices.

Keep stirring until the chicken is just cooked then add the rest or the vegetables and continue to stir for 2 minutes.

Add the cream, stir, and ensure all the vegetables are coated and nothing is stuck to the bottom of the pot. Turn the cooktop down to a low simmer and pop a lid on the pot and leave to cook for roughly 12-15 minutes.

Once the cream has been absorbed a smidge and all the vegetables are cooked just how you like them, turn the heat off and let the pot sit.

Cook some rice, pasta or whatever you may like to accompany the dish, add (or not if you enjoy spicey food) a dollop of Greek yogurt on top sprinkle with cashew nuts, and serve.