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Chicken Curry with Carrot and Turnip Greens 🌿
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
