Chicken Curry With Carrot

INGREDIENTS :

3 tablespoons cooking oil

1 large onion, chopped

2 large carrots, roughly chopped

1 large green pepper, roughly chopped

1 tablespoon finely chopped garlic

1 tablespoon curry powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon turmeric powder

1/2 teaspoon ground ginger

1 teaspoon dry rosemary

1 tablespoon Portuguese chicken spice

1.5 kg chicken pieces

3 large tomatoes, chopped

2 cups turnip greens

1 tablespoon chopped coriander

METHOD :

In a big saucepan, heat the oil. Combine the chopped onions, carrots, and peppers. Fry until the onions are transparent.

Combine the garlic and all of the seasonings. Fry for one minute, but do not burn the garlic.

Stir in the chicken seasonings to evenly coat the pieces.

Cook for two or three minutes before adding the chopped tomatoes. Season with chicken spice, pepper, and rosemary.

Close the lid and cook on low heat for 20-25 minutes, or until the chicken is well cooked.

Add the turnip greens. Allow the curry to boil for another 2–3 minutes until the sauce thickens.

Garnish with chopped coriander and turnip greens before serving.

Enjoy

RECIPE CARD

CHICKEN CURRY WITH CARROT

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Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 6

Ingredients

  

• 3 tablespoons cooking oil
• 1 large onion chopped
• 2 large carrots roughly chopped
• 1 large green pepper roughly chopped
• 1 tablespoon finely chopped garlic
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground ginger
• 1 teaspoon dry rosemary
• 1 tablespoon Portuguese chicken spice
• 1.5 kg chicken pieces
• 3 large tomatoes chopped
• 2 cups turnip greens
• 1 tablespoon chopped coriander

Instructions

 

• In a big saucepan, heat the oil. Combine the chopped onions, carrots, and peppers. Fry until the onions are transparent.
• Combine the garlic and all of the seasonings. Fry for one minute, but do not burn the garlic.
• Stir in the chicken seasonings to evenly coat the pieces.
• Cook for two or three minutes before adding the chopped tomatoes. Season with chicken spice, pepper, and rosemary.
• Close the lid and cook on low heat for 20-25 minutes, or until the chicken is well cooked.
• Add the turnip greens. Allow the curry to boil for another 2–3 minutes until the sauce thickens.
• Garnish with chopped coriander and turnip greens before serving.
• Enjoy

Keyword CHICKEN CURRY WITH CARROT