This is a delicious and quick curry, just right for a cold winter night.
2 tsp coconut oil
4 chicken marylands
3-4 carrots, sliced
1 turnip, diced
2.5cm piece of ginger, crushed
3 cloves garlic, crushed
2 tbsp curry powder
1 tsp fenugreek seeds
fresh ground pepper
400ml can coconut milk (not low fat)
1 tbsp lemon juice
a small bunch coriander
Melt the coconut oil in a large saucepan over a medium heat. Brown the chicken pieces on both sides. Don't rush this, it takes 3 -5 minutes per side. Remove the pieces from the pot when they’re browned.
Add onions to the saucepan, scraping up the bits of chicken stuck to the bottom of the saucepan. Cook until translucent and soft.
Add the carrots cook two minutes.
Add the spices, ginger and garlic and stir into the vegetables, being careful they don't burn.
Add the turnips, put the chicken pieces back into the pot, and pour in the coconut milk. Add enough water to just cover the chicken.
Cover and cook for 45 minutes to an hour.
Check for seasoning. Add lemon juice and check seasonings. Add salt and pepper if necessary. Top with chopped coriander before serving.