Dhayaati chicken with coconut milk and white cabbage

Cut the chicken breasts into pieces. Cut the shallots. Cut the white cabbage and peppers into very thin strips. Grate the carrot with a coarse grater. In a fairly deep pan, heat the olive oil with a piece of butter. Add the chicken breasts and shallots, and sauté until lightly browned, over high heat. Season with all the spices. Salt and pepper. Then add the vegetables. Mix everything well and pour in the coconut milk and the liquid cream. Lower the heat and cover. Simmer for about twenty minutes. If the sauce is too liquid, you can add a spoon of cornstarch.