Curry Chicken Stew with Carrots, Potatoes and Rice

Ingredients

• Chicken Breast150 g
• Rice3/4 cup (150 g)
• Potato1/2 medium (90 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Butter1/2 tablespoon (15 g)
• Cornstarch1 teaspoon (3 g)
• Curry1/2 teaspoon (1 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Heat the oil in a pot over high heat. Cut the chicken into bite-size pieces and season with salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and brown on both sides. This will take 3-4 minutes.

4. 4

   Step 4

   Meanwhile, chop the garlic with the onion. Peel the potato and carrot. Cut into not very large slices.

5. 5

   Step 5

   When the breast is browned, lower to medium heat and add the garlic with the onion and a pinch of salt. Stir-fry for 5 minutes.

6. 6

   Step 6

   Then add the carrot and potato. Add salt and pepper to taste and cover with water.

7. 7

   Step 7

   Boil for about 10-12 minutes until the vegetables are tender.

8. 8

   Step 8

   Simultaneously, melt the butter in a pan over low heat.

9. 9

   Step 9

   Add the cornstarch, stirring constantly, until it becomes brownish.

10. 10

    Step 10

    Then turn off the heat and add the curry. Mix well.

11. 11

    Step 11

    Add the curry paste to the pot when the vegetables are tender.

12. 12

    Step 12

    Simmer for 1 or 2 minutes and remove from heat.

13. 13

    Step 13

    Serve hot with rice. Optional: You can add a pinch of soy sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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