Marsala Chicken Vegetable Curry

Marsala Chicken Vegetable Curry


  • 180 g of skinless chicken or turkey breasts
  • 1 cup of mixed raw vegetables: cauliflower, zucchini and broccoli
  • 2 tablespoons Garam Marsala spice mix
  • Sea salt to taste
  • 1 teaspoon of dried parsley
  • 1 teaspoon of dried nutmeg
  • 1 teaspoon of dried basil
  • 1 to 2 teaspoons of olive oil


  • Coat chicken breast with olive oil.
  • Sprinkle with Garam Marsala powder and sea salt.
  • Wrap inside foil and bake in hot oven for up to 20 minutes, until cooked.
  • In a food processor, process all vegetables together until fluffy.
  • Grate or chop vegetables finely, if no food processor available.
  • Place vegetables in a bowl and add enough olive oil (until they bind together).
  • Then place vegetable mixture onto a piece of foil.
  • Sprinkle with dried basil, parsley and a pinch of nutmeg.
  • Carefully bring up edges of foil and fold onto packet securely, but leave a little airspace inside.
  • Place vegetable pack in oven next to chicken parcel and cook (approximately 15 minutes).

(Recipe credit Metagenics)

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