CHICKEN CURRY WITH CARROT
Yield: 6
Materials
- 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