Chicken breast fillets with Singapore Curry blend and carrots, yellow squash and zucchini.
Serve with rice and lots of fresh herbs like parsley.
1 onion, finely chopped
1 tbsp crushed garlic
1 tbsp grated ginger
1 tbsp Spice Fusion Singapore Curry blend
500g chicken breast fillets, cut into cubes
About 2 cups chopped vegetables, e.g. carrots, yellow squash & zucchini
1 can diced tomatoes
1 cup water
juice of 1 small lemon
parsley to garnish
Heat oil in saucepan and sauté onion until it’s golden brown, stirring occasionally.
Add garlic and ginger, cook for another minute, then Singapore Curry and stir for 30 seconds.
Add chicken and stir to coat with spice mixture; cook until chicken changes colour.
Add tomatoes and water, bring to a boil then add carrot. Simmer for about 10 minutes before
adding squash and zucchini.
Continue simmering until vegetables are cooked but not mushy.
Stir in lemon juice and season to taste.
Garnish with parsley and serve with mashed potato or rice.
