Chicken, Turnip, Carrot & Ginger Curry

Paul Flynn brings this tasty offering to the Today Show.

Ingredients


  • 50 ml vita d'or vegetable oil
  • 2 pkts (700 g) bally manor chicken breast fillets diced
  • 2 tins of nostia chopped tomatoes
  • 4 cloves garlic (14 g) chopped
  • i turnip peeled and diced into 1cm cubes (1.3kg)
  • 6 carrots (500 g) peeled and cut into chunks
  • 4 onions peeled and diced (470 g)
  • i piece of ginger (30 g) peeled and chopped
  • i tin kingfisher coconut milk
  • i cusina chicken stock cube
  • 3 tblsp spiced kanpur garden mango chutney
  • 2 lg tbsp kania curry powder (20 g)
  • kania salt and pepper
  • fresh coriander (optional)

Method

  1. Put your oil into a large pot, add your onion, garlic and ginger and cook for 10 minutes over a medium heat.
  2. Add your turnip, carrot and curry powder and turn everything together.
  3. Add your tomatoes, coconut milk and chicken stock cube and bring to a gentle simmer with a lid on top.
  4. Cut your chicken pieces in half and after 25-30 minutes (as long as the turnip is cooked) add your chicken and mango chutney.
  5. Cook gently for a further 10 minutes with the lid off, season and serve with a garnish of chopped coriander leaves.

Notes:

Calories approx 380kcal, Protein 24.7g, Fat 22.4g, Carbohydrates 21g





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