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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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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.