Chicken curry stew

Ingredients for 1 servings:

• ½ onion(s)
• ½ garlic clove(s)
• ½ carrot(s)
• 60 g potatoes
• 1 tsp oil
• 350 ml vegetable stock
• 50 ml cream, for cooking, 10% fat
• 75 g broccoli, in florets, fresh or frozen
• 80 g chicken fillet(s)
• salt and pepper
• curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Makes you full and slim

Finely dice the onion and garlic clove. Cut the carrot and potatoes into small pieces. Rinse the chicken fillet, pat dry, and cut into thin strips. Heat 1 teaspoon of oil in a soup pot, briefly fry the chicken fillet, turning occasionally. Remove from the pan and keep warm. Sauté the prepared vegetables in the frying fat. Season with salt, pepper, and curry powder. Pour in the vegetable stock and cream and simmer over low heat for about 10 minutes. Add the broccoli florets and the meat, season again, and cook for another 5 minutes.