Chicken Curry with Vegetables

Preheat oven to 200 degrees. Brush the baking tray with 1 tbsp. olive oil.

Peel onions and carrots and cut into 1-2 cm thick slices. Cut zucchini into 1 cm thick slices. Halve tomatoes, cut chicken fillet into pieces.

Place carrots, zucchini, onions, tomatoes (cut side up) and unpeeled garlic on baking sheet. Season zucchini lightly with salt. Drizzle vegetables with 1 tbsp oil and bake in oven for about 20 minutes. Halfway through cooking, turn onions, zucchini and carrots to the other side. Drizzle the vegetables with a little oil.

Squeeze garlic out of its skin. Peel and chop tomatoes. Heat 2 tbsp oil in a large non-stick frying pan, stir-fry chicken in it, season with 1 tsp curry powder and deglaze with 2 tbsp soy sauce.

When the meat is cooked, stir in the carrots, tomatoes, zucchini, garlic and onions and heat briefly. Season curry with salt and chili, sprinkle with cilantro and serve with long-grain rice.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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