Chicken Curry
with carrots and turnips

Name: Chicken Curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Chicken breasts, chopped; 1 Onion (small), chopped; 1 Turnip, chopped; 4 Carrots, medium, chopped; 1/4 bunch Cilantro, chopped; 1 1/2 cups Rice (brown or white), uncooked ((this makes enough for two meals)); 1 1/2 cup Coconut milk; 2 Tbsp Thai curry paste - yellow or red; 1 1/2 cups Chicken stock; 2 Tbsp Fish sauce; 1 Tbsp Brown sugar; 1 Lime, juice of

Active: 30 min Total: 45 min

Original

This fragrant curry sauce tastes delicious with just about any ingredient but tonight we're using it to pull together chicken or chickpeas, carrots, and turnips for a delightful almost fall dinner.
Smarts: Extra curry sauce? Don't waste the yumminess! Spoon it up and use it to flavor veggies or grains later on in the week.

Dependency

Tofu Kimchi Fried Rice

Proteins

Chicken, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Chicken Curry with Turnips and Carrots:

Chicken breasts - 2 , chopped
Onion (small) - 1 , chopped
Turnip - 1 , chopped
Carrots, medium - 4 , chopped
Cilantro - 1/4 bunch , chopped
Rice (brown or white) - 1 1/2 cups , uncooked ((this makes enough for two meals))
Coconut milk - 1 1/2 cup
Thai curry paste - yellow or red - 2 Tbsp
Chicken stock - 1 1/2 cups
Fish sauce - 2 Tbsp
Brown sugar - 1 Tbsp
Lime - 1 , juice of

Prep

Chicken - Chop into bite-sized pieces. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
Onions / Turnips / Carrots / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
Rice - This makes enough for tomorrow night's dinner. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. Set aside half for tomorrow night. (Can be done up to 5 days ahead)

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Make

Heat a Dutch oven or saucepan over medium-high heat.
Whisk together coconut milk and curry paste. Once it’s simmering, add in onions and saute until softened, ~3 minutes.
Fold in chicken and turnips. Cook for ~3 minutes and then add chicken stock, fish sauce, and brown sugar. Cover and bring to a boil.
Once boiling, add in carrots and simmer covered for 10 to 15 minutes until turnips and carrots are cooked through.
Remove from heat and finish with lime juice. Season to taste with more curry paste (for more herbal notes), more sugar (for more sweetness), or more fish sauce (for more saltiness).
Enjoy over rice with chopped cilantro.

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