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Chicken Curry
with carrots and turnips

Active: 30 min Total: 45 min

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.

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. Onions / Turnips / Carrots / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
  3. 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

  1. Heat a Dutch oven or saucepan over medium-high heat.
  2. Whisk together coconut milk and curry paste. Once it’s simmering, add in onions and saute until softened, ~3 minutes.
  3. 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.
  4. Once boiling, add in carrots and simmer covered for 10 to 15 minutes until turnips and carrots are cooked through.
  5. 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).
  6. Enjoy over rice with chopped cilantro.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (55)
Gluten-free (7)
Paleo (4)
Vegetarian (6)

27 reviews

This was wonderful but I made some changes due to what I had on hand. The base recipe was great though. I used condensed milk (no coconut), but I used coconut oil. I used onions and zucchini (no carrots or turnips). Added curry paste...it was delicious!!! Probably could have thickened the sauce a little with some corn starch.

By: Kevin
Posted: Aug 18, 2020
Diet: Original
0 Helpful

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.

By: Vanessa
Posted: Sep 29, 2014
Diet: Original
0 Helpful

Amazing

By: Aaron
Posted: Sep 28, 2014
Diet: Original
0 Helpful

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.

By: Aishah
Posted: Sep 27, 2014
Diet: Original
0 Helpful

Turnips were a great twist!

By: Julia
Posted: Sep 26, 2014
Diet: Original
0 Helpful

YUMMMMM! Loved this one, so easy and so flavorful!

By: Beth
Posted: Sep 23, 2014
Diet: Vegetarian
0 Helpful