Chicken, Parsnip & Carrot Curry

Due to parsnips natural sweetness, I think it works really well in a curry. The contrast of sweet and spicy compliment each other really well and, for this recipe anyway, the different textures of crunchy carrot with softer parsnip add a slightly more interesting dimension to the meal. I came up with this recipe one day when I was bored of eating parsnip in more traditional recipes and wanted to try something different. It is not a popular vegetable to be used in a curry but I believe it should be used more. Try it and let me know your thoughts. This recipe serves 4 rather than my usual 2 as I doubled it up and froze 2 of the portions for another time. I think curry often tastes nicer when it has been reheated and so recipes like this one are great for making extra and freezing.

Print Recipe

Chicken, Parsnip & Carrot Curry

Keyword

Carrot, Chicken, Parsnip, Tomatoes

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 1 tsp coconut oil
• 2 onions
• 5 cm piece fresh ginger
• 3 cloves garlic
• 1 large chilli
• 3 carrots
• 1 tbsp cumin seeds
• 3 parsnips
• 3 tbsp curry powder I used tikka
• 1 tbsp tomato puree
• 1 tin tomatoes
• 300 ml chicken stock
• 4 skinless boneless chicken breasts
• 1 large handful coriander

Keyword Carrot, Chicken, Parsnip, Tomatoes Prep Time 10 minutes Cook Time 30 minutes Servings people Ingredients 1 tsp coconut oil 2 onions 5 cm piece fresh ginger 3 cloves garlic 1 large chilli 3 carrots 1 tbsp cumin seeds 3 parsnips 3 tbsp curry powder I used tikka 1 tbsp tomato puree 1 tin tomatoes 300 ml chicken stock 4 skinless boneless chicken breasts 1 large handful coriander

Instructions

To prepare:

1. Peel and dice the onion and carrot.
2. Peel and grate the garlic and ginger
3. Thinly slice the chilli.
4. Add everything prepared so far to a large lidded frying pan with the coconut oil.
5. Peel and dice the parsnip.
6. Cut the chicken in to bite sized pieces.
7. Make up the chicken stock.
8. Have the tomatoes and spices to hand.

To cook:

1. Heat the pan over a medium heat, sprinkle in the cumin seeds and fry its contents for 3 minutes,
2. Add in the parsnip and continue frying for 1 minute.
3. Sprinkle in the curry powder and stir constantly for 30 seconds to ensure the contents are coated in the powder.
4. Do the same with the tomato puree.
5. Pour in the stock and tomatoes, lower the heat to medium-low.
6. Add the chicken pieces to the pan and cover with the lid. Leave to simmer for 20 minutes.
7. Meanwhile if serving with rice, make as required.
8. Shred the coriander.
9. Once the curry is cooked, stir through the coriander before serving.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.