Chicken, Parsnip & Carrot Curry
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
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.