
The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
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 |
Add ingredients to existing shopping list or create new one
Create new shopping listChicken & Turnip Curry
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
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.