Chicken Currywith carrots and turnips
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.
- 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
- 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)
- 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.
This meal has 26 reviews
I've never cooked with or even tasted a turnip before so it was great trying out this new ingredient! We also added a bit of cornstarch at the end to thicken it up slightly.
I rarely use turnips unless I'm making greens, but they went nicely in this curry. I had a bit of trouble with the sauce separating, but I just blended it at the end and it was okay. I also added a bit of cornstarch at the end to thicken it up. The flavors were spot on and I would have given it 4 stars if not for the problems with the sauce.
Turnips were a great twist!
YUMMMMM! Loved this one, so easy and so flavorful!
Subbed: skim milk for coconut, veggie broth for chicken broth, and agave nectar for brown sugar. The sauce is great. Loved the flavor and like that it can be a go to easy sauce. While cooking I had trouble with separation and curdling like many others as I used low fat milk and also with the medium high heat it was just too hot to keep it from curdling. However, to fix it at the end I removed the meat and veggies and used an immersion blender and some arrowroot powder to mix it all up again and thicken it. Came out smooth and delicious. I liked it so much I whipped up an extra batch just by combining the milk, broth, curry paste, fish sauce, agave nectar, arrowroot powder and lime juice with the immersion blender and then heating it in the microwave. Personal preference I would nix the carrots and turnips next time. Instead, I would probably opt for something like mushrooms and snap peas with chicken or shrimp.