Clean the chicken fillets and cut into equal-sized cubes and fry hot.
Remove seeds from peppers and dice, cut onion into smaller cubes and fry both briefly.
Season with salt, pepper, cumin and paprika powder or cayenne bell pepper. Add the mushrooms (can also be done while still frozen, just takes a little longer), fill the pan with water and simmer for 15 minutes. It will come to a very creamy consistency through the mushrooms, which is also good, if necessary add a little water. Then cut the potatoes into small slices and add to the pan and simmer again for about 2 min. Mix curd cheese, sour cream, chives, a dash of oil and season with salt….
Divide the finished chicken pan and give on each 2 tablespoons of the curd mixture or more, according to taste.