Bean and corn stew with chicken

Name: Bean and corn stew with chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 350 g green beans; 1 medium onion; 400 g Chicken filet; 50 g Breakfast bacon; 2 TABLESPOONS Curry Powder; 1 can(s) (850 ml) Tomatoes; 300 ml Carrot juice; 150 ml Vegetable broth (instant); 1/2 425 ml can of vegetable corn; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Marjoram

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

350 g green beans
1 medium onion
400 g Chicken filet
50 g Breakfast bacon
2 TABLESPOONS Curry Powder
1 can(s) (850 ml) Tomatoes
300 ml Carrot juice
150 ml Vegetable broth (instant)
1/2 425 ml can of vegetable corn
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Marjoram

Directions

1
Clean, wash and halve the beans. Peel and finely chop the onion. Wash the meat, dab dry and cut into cubes. Cut bacon into small pieces. Leave out bacon in a pan with a high rim, take it out. Fry the meat in it until golden brown and take it out. Sauté onion in frying fat, dust with curry and sauté.
2
Put tomatoes in a bowl and chop them. Pour tomatoes, carrot juice and stock into the pan, add beans. Cover and cook for about 20 minutes. Drain the corn and let it drain. 5 minutes before the end of the cooking time stir in the corn, meat and bacon. Season stew with salt and pepper and arrange in bowls. Garnish with marjoram
3
Picture 2: Arrange with a blob of sour cream dusted with curry