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!
