Chicken-carrot-curry

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Spain and France 2014 September 191Ingredients:

50 ml vegetable oil

2 pkts (700 g) chicken breast fillets diced

4 cloves garlic (14 g) chopped

1 turnip and 1 courgette, peeled and diced into 1cm cubes (1.3kg)

6 carrots (500 g) peeled and cut into chunks

4 onions peeled and diced (470 g)

1 piece of ginger (30 g) peeled and chopped

1 tin kingfisher coconut milk

1 chicken stock

2 tbsp curry powder (20 g)

salt and pepper

1 bunch of fresh coriander (optional)

Method

  1. Put oil into a large pot, add onion, garlic and ginger and cook for 10 minutes over a medium heat.
  2. Add turnip, carrot and curry powder and turn everything together.
  3. Pour over coconut milk and chicken stock cube and add courgette then 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 (you can add mango chutney for more flavour).
  5. Cook gently for a further 10 minutes with the lid off, season and serve chicken with the sauce and rice and a garnish of chopped coriander leaves.
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