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Chicken & Turnip Curry

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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

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30 min


  • 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.