Baked chicken and vegetable curry

Ingredients for 4 servings:

• 400 ml cream
• 1 shot of milk, depending on the desired consistency
• 1 dash of soy sauce
• ½ eggplant(s)
• 1 small zucchini
• 1 red bell pepper(s)
• 1 large tomato(s)
• 3 tbsp curry paste, red
• 500 g chicken fillet(s)
• ½ stalk(s) leek
• 1 small can of mushrooms, drained
• 1 pack of mozzarella
• optionally cheese (Emmental), grated
• oil
• Chicken seasoning

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Low-carb

Wash and chop the vegetables, then layer them with the mushrooms in a greased baking dish. Marinate the chicken fillet with the chicken seasoning and a little oil, and sear for 2 minutes on each side. Add the fillet to the baking dish. Add the cream to the pan’s pan juices and stir in the curry paste and a dash of soy sauce. Add a dash of milk for the desired consistency. If you don’t want the dish to be too spicy, reduce the amount of curry paste. Bring the sauce to a boil, stirring occasionally, while slices of mozzarella. Pour the sauce into the baking dish and top with the mozzarella. If you want more cheese, sprinkle with grated Emmental cheese. Bake in a preheated oven at 180°C fan/convection oven (200°C top/bottom heat) for 30-35 minutes. If you’re not strictly obsessed with low-carb, rice is a good side dish. The sauce is definitely sufficient.