Marsala Chicken Vegetable Curry

Ingredients

• 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

Method

• 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)