Chicken Stew with Curry, Green Beans, Bell Peppers and Corn

Ingredients

• Chicken Breast150 g
• Green Beans1/2 cup (50 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Corn1/4 unidad (63 g)
• Chicken Broth1/2 cup (120 g)
• Curry1 teaspoon (2 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Shuck the corn or place the corn kernels in a pot with boiling water and boil for 10-12 minutes. Next, remove and set aside.

2. 2

   Step 2

   While heating the oil in a pot over medium-high heat, cut the chicken breast into bite-sized pieces and season with salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and stir-fry for 5 minutes.

4. 4

   Step 4

   In the meantime, cut off the ends of the green beans and dice the carrot.

5. 5

   Step 5

   Chop the onion with the garlic and cut the bell pepper into strips. You can use the red and/or green one.

6. 6

   Step 6

   Add the onion, garlic, bell pepper and carrot to the pot. Stir-fry together with the chicken for about 5-7 minutes until the vegetables are tender.

7. 7

   Step 7

   Season with curry and salt and pepper to taste.

8. 8

   Step 8

   Next, add the broth, the beans and the corn. Once boiling, continue cooking for 10 minutes over low heat.

9. 9

   Step 9

   Serve the chicken stew with beans, bell peppers and corn on a plate.

10. 10

    Step 10

    Remember that you can use traditional or baby corn.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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