Spicy chicken breast fillet in tomato cream sauce

Ingredients for 3 servings:

• 400 g chicken breast fillet(s)
• 1 can tomatoes, chopped, approx. 400 g
• 100 ml whipped cream
• 3 tbsp paprika powder, hot
• 1 tsp vegetable broth
• 3 tbsp parsley, shredded or frozen
• 2 tbsp oregano
• e.g. Tabasco
• 3 tbsp olive oil
• 2 tbsp pepper
• 1 tsp chili powder
• 2 tbsp Thai curry powder
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

Low-carb

Wash the chicken breast fillet, dry it, and cut it into small pieces. Then, place these pieces in a container with oil, pepper, chili powder, and Thai curry powder, mix, and let it sit in the refrigerator for half an hour. Then, fry the meat for about 5-7 minutes, depending on the desired consistency. Now add the chopped tomatoes and simmer for 3-4 minutes, then add the cream. Finally, add a generous amount of oregano and parsley, along with a little vegetable stock, and season with Tabasco and pepper for the desired spiciness. NOTE: The spice amounts I’ve specified result in a very intense flavor! The spiciness and heat provided by the marinated meat might be enough for some. I eat this dish on its own, but rice might be a good addition.