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Introduction
Warm up your kitchen with a comforting and flavorful Chicken Curry with Carrot and Turnip Greens! This dish beautifully combines tender chicken pieces with aromatic spices and the vibrant greens of carrots and turnips, creating a nutritious and satisfying meal. Perfect for a weeknight dinner or a special gathering, this curry is not only delicious but also a great way to incorporate more greens into your diet. Serve it over rice or with naan for a complete and hearty meal!
Why You’ll Love This Recipe
- Nutritious and Wholesome: Packed with protein and vitamins from the chicken and greens, this dish is both healthy and filling.
- Flavorful and Aromatic: The blend of spices creates a rich and fragrant sauce that infuses the chicken and vegetables with incredible flavor.
- Versatile: You can easily adjust the spices to suit your taste or use different greens based on what you have on hand.
- One-Pot Wonder: This recipe minimizes cleanup by cooking everything in one pot, making it convenient for busy weeknights.
- Great for Meal Prep: Leftovers store well in the fridge, making it perfect for lunches or quick dinners throughout the week.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil (or coconut oil)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust for spice level)
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 2 cups carrot greens (or substitute with spinach or kale)
- 2 cups turnip greens, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Cooked rice or naan for serving
Instructions:
Step 1: Sauté the Aromatics
- Heat the oil: In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Cook the onion: Add the chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Step 2: Add the Spices
- Spice it up: Add the ground turmeric, cumin, coriander, garam masala, and chili powder to the pot. Stir well to coat the onion mixture and cook for another 1-2 minutes.
Step 3: Cook the Chicken
- Add chicken: Add the chicken pieces to the pot, stirring to coat them with the spice mixture.
- Brown the chicken: Cook for about 5-7 minutes, until the chicken is browned on all sides.
Step 4: Add Liquids and Greens
- Pour in liquids: Add the coconut milk and chicken broth to the pot. Bring to a gentle simmer.
- Add the greens: Once the curry is simmering, stir in the carrot greens and turnip greens. Cook for another 5-10 minutes, until the greens are wilted and the chicken is cooked through. Season with salt and pepper to taste.
Step 5: Serve
- Garnish: Remove the pot from heat and garnish with fresh cilantro if desired.
- Plate up: Serve the chicken curry over cooked rice or with warm naan for dipping.
Conclusion
This Chicken Curry with Carrot and Turnip Greens is a delicious and hearty dish that’s perfect for any occasion. With its rich flavors and vibrant colors, it’s sure to become a favorite in your household. So gather your ingredients and enjoy a comforting bowl of curry that’s both nutritious and satisfying. Happy cooking!
