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Ingredients
| 700 g g | Chicken Breast Chicken Breast | ||
| 50 ml ml | Vegetable Oil Vegetable Oil | ||
| 2 tins tin | Chopped Tomatoes Chopped Tomatoes | ||
| 2 cloves clove | Garlic Garlic | ||
| 1 pieces piece | Turnip Turnip | ||
| 6 pieces piece | Carrots Carrot | ||
| 4 pieces piece | Onions Onion | ||
| 1 pieces piece | Ginger Ginger | ||
| 1 tins tin | Coconut Milk Coconut Milk | ||
| 1 pieces piece | Chicken Stock Chicken Stock | ||
| 3 tbsp tbsp | Mangos Mango | ||
| 1 bunch bunch | Coriander Coriander | ||
| 1 pinches pinch | Salt Salt |
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Create new shopping listChicken & Turnip Curry
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Method
- Put oil into a large pot, add the onion, garlic and ginger and cook for 10 minutes over a medium heat. Add in peeled and diced turnip, carrot and curry powder, stirring occasionally. Add the tomatoes, coconut milk and chicken stock cube and bring to a gentle simmer.
- Cut the chicken pieces in half and add them to the pot with the mango chutney. Cook gently for a further 30 minutes with the lid off and then season and garnish with chopped coriander leaves.
- Serve with steamed basmati rice and a little more mango chutney.
