Curry Chicken Breast with Cauliflower Rice

Preheat the oven to 200 °C (grill function is best). Clean the chicken breast fillets and halve them horizontally. Mix olive oil with curry powder and spread evenly over the fillets on all sides. If the curry mixture already contains salt, no additional salting is necessary.

Briefly sear the prepared meat in a hot pan until it browns. Then place it in an oven dish lined with baking paper. Pour coconut milk over it and bake in the oven for approx. 25–30 minutes. Slice the mozzarella and distribute it over the meat after 20 minutes of baking time. Then bake for another 5 to 10 minutes until the cheese is melted.

Meanwhile, peel and finely dice the onions, slice the garlic thinly. Divide the cauliflower into florets, remove the hard stems. Finely chop or grate the florets until the consistency resembles rice.