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Delicious Chicken Curry with Carrot and Ginger

Delicious Chicken Curry with Carrot and Ginger

Ingredients:

  • 50ml Vita D'or Vegetable Oil
  • 2 pkts (700g) Bally Manor Chicken Breast Fillets diced
  • 2 tins of Nostia Chopped Tomatoes
  • 4 cloves Garlic (14g) chopped
  • 1 Turnip peeled and diced into 1cm cubes (1.3kg)
  • 6 Carrots (500g) peeled and cut into chunks
  • 4 Onions peeled and diced (470g)
  • 1 piece of Ginger (30g) peeled and chopped
  • 1 tin Kingfisher Coconut Milk
  • 1 Cusina Chicken Stock Cube
  • 3 tbsp Kanpur Garden Mango Chutney
  • 2 lg tbsp Kania Curry Powder (20g)
  • Kania Salt and Pepper
  • Fresh Coriander (optional)

Method:

  1.  Put your oil into a large pot, add your onion, garlic and ginger and cook for 10 minutes over a medium heat.
  2. Add your turnip, carrot and curry powder then mix everything together.
  3. Add your tomatoes, coconut milk and chicken stock cube and bring to a gentle simmer with a lid on top.
  4. After 25-30 minutes (as long as the turnip is cooked) add your chicken and mango chutney.
  5. Cook gently for a further 10 minutes with the lid off, season and serve with a garnish of chopped coriander leaves.