Chicken casserole with tomatoes

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 3 tomatoes
• 3 shallots
• 2 garlic cloves
• 1 tsp vegetable stock powder
• 30 g butter
• ½ bunch basil
• 250 ml cream
• 1 tsp sugar
• salt and pepper
• Paprika powder
• curry powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Peel the shallots and dice finely. Wash the tomatoes, remove the stems, and dice finely. Peel the garlic cloves, halve one, and finely slice the other. Rub the halved garlic clove onto a baking dish and grease with a little butter. Heat the butter in a pan and sauté the diced shallots with the sugar. Add the diced tomatoes and garlic and sauté briefly. Season with salt and pepper. Place everything in the baking dish. Pluck the basil leaves, cut them into fine strips, and arrange them on top of the tomato mixture. Cut the chicken breast fillets into medallions about 3 cm thick. Season with salt, pepper, paprika, and curry powder to taste. Arrange the medallions in the baking dish. Dissolve the vegetable stock in a little hot water and mix with the cream. Pour the liquid into the baking dish. Bake in an oven preheated to 200°C (top/bottom heat) or 180°C (fan oven) for about 18 to 20 minutes. It goes well with curry rice or even just baguette. Tip: Prepare the night before and let it marinate in the refrigerator.