Marsala Chicken Vegetable Curry

One for the Indian food lovers

Ingredients:

180 g of Skinless chicken or turkey breast (beef or lamb)
1 cup of mixed raw vegetables: Cauliflower, zucchini and broccoli 2 tablespoons Garam Marsala
Sea salt and pepper to taste
1 teaspoon dried parsley
1 teaspoon dried nutmeg

Method:

Spray coat chicken breast with olive oil cooking spray. Sprinkle with traditional curry powder, sea salt, and pepper.
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. Place vegetables in a bowl and spray coat with olive oil cooking spray (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 the foil and fold into packet securely, leaving a little airspace inside. Place vegetable packet in the oven
next to chicken parcel and cook (approx. 15 minutes). Grate or chop vegetables finely, if no food processor available.

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