TURNIP CURRY
Turnip curry is incredibly delicious and bursting with flavors, fresh turnip cubes cooked with aromatic herbs and spices, a sure hit when you serve it.
Provided by Michelle Blackwood, RN
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan on medium-high heat, add curry powder, turmeric, paprika, allspice. Cook until fragrant, stirring constantly, about one minute.
- Add onion, garlic, ginger, bell pepper, thyme, cook stirring until onion is soft, about 2 minutes.
- Stir in cubed turnip and stir to coat. Add vegetable broth, Scotch bonnet pepper, cover and bring to a boil.
- Reduce to a simmer and cook turnip until tender, about 20-25 minutes, or until there is a thick sauce. Add salt to taste.
Nutrition Facts : Calories 90, Carbohydrate 8, Fat 5, Protein 3
SHEET-PAN PAPRIKA CHICKEN WITH POTATOES AND TURNIPS
Think of this as the sheet-pan dinner version of a Hungarian chicken paprikash, ruddy with paprika and sweet tomato paste. Roasting the chicken at high heat instead of braising it lets it singe at the edges, and allows the potatoes and turnips to turn golden beneath their coating of duck fat (or olive oil). Feel free to double this; just use two large sheet pans instead of the smaller pans.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, combine oil, sweet paprika, tomato paste, 1 1/2 teaspoons salt, smoked paprika, 1/2 teaspoon pepper, cumin, lemon zest, and garlic.
- Place chicken on a quarter-size rimmed sheet pan (or use a regular rimmed sheet pan) and rub the chicken all over with the paprika mixture. Cover and let rest at least 30 minutes at room temperature or up to 24 hours in the refrigerator.
- Heat oven to 450 degrees. Toss potatoes, turnips, duck fat, 1/2 teaspoon salt and 1/4 teaspoon pepper together on a quarter-size rimmed sheet pan or a 9-by-13-inch pan.
- Slide both baking pans into the oven. Roast chicken until cooked through, 25 to 30 minutes. Roast vegetables, tossing after 15 minutes. When you remove the chicken from oven, turn up heat to 500 degrees and continue cooking the vegetables until they are golden brown, another 5 to 10 minutes longer. (Tent chicken with foil and let rest while vegetables finish cooking.)
- Place the chilled cucumber in a bowl and sprinkle with salt and herbs. Serve with chicken and vegetables, garnished with herbs. Pass the cucumbers and sour cream (if using) at the table.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 32 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 1220 milligrams, Sugar 8 grams, TransFat 0 grams
ROAST CHICKEN WITH TURNIPS
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 450 degrees. Place a nonstick roasting pan on a rack set low in oven. Season chicken with salt and pepper, and rub it with about a third of the butter or oil.
- When oven is hot, add another third of the butter or oil to pan. Place chicken in hot pan, breast up; roast 15 minutes, or until top begins to brown. Remove from oven, and scatter turnips around it; dot them with remaining butter, or drizzle with remaining oil. Tilt pan so juices run out of chicken.
- Roast 15 minutes longer, and then baste chicken with pan juices. Continue to roast (lower heat to 350 if bird is becoming too brown) until an instant-read thermometer inserted in meaty part of thigh registers 155 degrees, 15 to 30 minutes more. Remove bird from pan, and raise heat to 500 degrees. Return turnips to oven in pan.
- Let chicken rest while turnips brown, about 5 minutes. Carve chicken, and serve with turnips and pan juices.
Nutrition Facts : @context http, Calories 685, UnsaturatedFat 33 grams, Carbohydrate 16 grams, Fat 49 grams, Fiber 5 grams, Protein 45 grams, SaturatedFat 12 grams, Sodium 1354 milligrams, Sugar 9 grams, TransFat 0 grams
CHICKEN CURRY
Steps:
- Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice
- For the rice: Cook Basmati rice according to package directions
CHICKEN WITH TURNIP CURRY
Make and share this Chicken With Turnip Curry recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Boil turnips in 5-6 cups water. mashed it with water when its tender .
- Cut the chicken into 2-3inch pieces.Put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook.
- Add oil ,tomatoes and potatoes and cook for 5 to 10 minutes.
- then mashed turnips with water.
- and cook for 10 to 15 minutes .then sprinkle Garam Masala.
Nutrition Facts : Calories 319.5, Fat 12.8, SaturatedFat 2.3, Cholesterol 70.8, Sodium 145.5, Carbohydrate 23.1, Fiber 4.8, Sugar 11.3, Protein 29.8
VEGETARIAN CHICKPEA CURRY WITH TURNIPS
This is a great recipe if you don't want to fuss around in the kitchen. I discovered it one night when I wanted something packed with flavor, but wasn't willing to slave away in the kitchen. It's a meaty dish, with a hint of curry and cumin flavor. Serve on it's own or on some basmati rice. I hope you enjoy it as much as I do!
Provided by mia_bella84
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saucepan over medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garbanzo beans, red bell pepper, turnip, corn, and tomato sauce. Season with red pepper flakes, salt, and black pepper. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 33.6 g, Fat 8.9 g, Fiber 7 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 501.7 mg, Sugar 5.4 g
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