|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|
Chicken & Turnip Curry
- 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.