Mexican chicken curry

Ingredients for 3 servings:

• 2 chicken breast fillets
• 2 carrots
• 2 tomatoes
• 1 onion(s)
• 1 stalk(s) leek
• 1 bell pepper(s)
• ½ cup corn kernels
• 1 handful of green beans
• 1 cup water
• 1 tsp curry powder (I use a mix from Sonnentor)
• salt and pepper
• 1 pinch of chili
• ½ tsp paprika powder
• 1 dashes lemon juice
• 1 tsp honey
• 1 tsp mustard
• 2 tbsp tomato paste
• some oil
• e.g. starch flour or locust bean gum

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

without milk, without gluten

Dice the carrots, leeks, bell peppers, tomatoes, and onions. Cut the chicken into very small pieces. Heat the oil in a pan and brown the meat. Add the vegetables and cook for 2-3 minutes, stirring occasionally. Deglaze with enough water to cover everything, then add the corn and beans. Season with salt, pepper, chili, paprika, and curry powder and simmer on low heat for about 20 minutes. Finally, stir in the tomato paste, mustard, lemon juice, and honey. If the sauce is too thin, thicken with a little starch or locust bean gum. It goes great with pasta, rice, or crêpes!