Summary

Ingredients

• 400 ml cream
• 1 shot milk, depending on the desired consistency
• 1 dash soy sauce
• 0.5 ½ aubergine (s)
• 1 small zucchini
• 1 red pepper (s)
• 1 large tomato (s)
• 3 tablespoon curry paste, red
• 500 g chicken fillet (s)
• 0.5 stick ½ leek
• 1 small Can (s) mushrooms, drained
• 1 packet mozzarella
• possibly cheese (Emmentaler), grated
• oil
• Chicken seasoning

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Instructions

1. Wash and cut the vegetables, layer with the mushrooms in a greased baking dish. Marinate the chicken fillet with the chicken seasoning and a little oil and sear it on both sides for 2 minutes. Also put the fillet in the baking dish.
2. Add the cream to the pan for the roasting set and stir in the curry paste and a dash of soy sauce. Add a dash of milk depending on the consistency you want. If you don`t want the dish too spicy, reduce the amount of curry paste.
3. Bring the sauce to the boil, stirring occasionally, while cutting the mozzarella into slices. Pour the sauce into the baking dish and top with the mozzarella. If you want more cheese, you can sprinkle grated Emmentaler cheese over it.
4. Bake in a preheated oven for 30 - 35 minutes at 180 ° C (top / bottom heat: 200 ° C).
5. If you don`t necessarily value low carb, rice is a good side dish. The sauce is definitely sufficient.