- Prepare the Chicken:
- Season the diced chicken with salt and pepper.
- Sauté Onion, Garlic, and Ginger:
- Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and ginger, and cook for another minute until fragrant.
- Cook Chicken:
- Add the seasoned chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
- Add Spices:
- Sprinkle the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper over the chicken. Stir well to coat the chicken with the spices.
- Add Vegetables:
- Add the diced carrots to the skillet and cook for 3-4 minutes until slightly softened.
- Simmer:
- Pour the coconut milk into the skillet and stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the carrots are tender.
- Add Greens:
- Stir in the chopped turnip greens and cook for an additional 2-3 minutes until wilted.
- Adjust Seasoning:
- Taste the curry and adjust the seasoning with salt and pepper as needed.
- Serve:
- Serve the Chicken Curry with Carrot and Turnip Greens hot over cooked rice or with naan bread. Garnish with fresh cilantro leaves, if desired.
- Enjoy:
- Enjoy your delicious and nutritious chicken curry with the flavors of carrot and turnip greens!
Feel free to adjust the spice levels and add any additional vegetables or ingredients according to your preference. This recipe is versatile and can be customized to suit your taste.