Chicken Stew with Curry and Bell Pepper

Ingredients

• Chicken Breast150 g
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Tomato2 count (260 g)
• Curry1/2 teaspoon (1 g)
• Oil2 teaspoon (7 ml)
• Bell Pepper3/4 count (90 g)

Instructions

1. 1

   Step 1

   Peel the garlic and make a cross cut at the top of the tomato of only a finger deep.

2. 2

   Step 2

   Put the tomatoes with the garlic in a pot with boiling water and let boil for 5 minutes. Next, remove, drain and blend.

3. 3

   Step 3

   Add salt and pepper to taste to the chicken, cut into medium pieces and season with curry. In the meantime, heat half the oil in a pot over high heat.

4. 4

   Step 4

   Once heated, add the chicken and brown all the sides for about 5 minutes. Remove and set aside.

5. 5

   Step 5

   At the same time, cut the bell pepper into strips and chop the onion. Remember you can use different bell pepper colors.

6. 6

   Step 6

   Add the remaining oil to the pot and heat to medium-high heat.

7. 7

   Step 7

   Stir-fry the onion with the bell pepper with a pinch of salt for 5 minutes.

8. 8

   Step 8

   Add the tomato sauce and, once boiling, add the chicken breast. Add salt and pepper.

9. 9

   Step 9

   Lowe the heat and cook for 15 minutes. If necessary, add some water or broth.

10. 10

    Step 10

    Remove from heat and serve hot. You can add some parsley or cilantro leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Stew with Curry and Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.