Chicken Curry

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  • 2 lbs. Chicken Breasts, cubed
  • 1 Cup Light Coconut Milk
  • 3 Medium Turnips, peeled and cubed
  • 3 T. Curry Powder (Yellow)
  • 3 T. Butter
  • 1 Medium Onion, diced
  • Any random vegetables you enjoy.. (Peas, Carrots, Bok Choy.. etc.)

Brown Chicken in a large frying pan.

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While that is cooking, boil the turnips until soft. (about 30 minutes.) This is my first time ever having turnips, and I will definitely have them again. They are an excellent substitute for potatoes in my normal curry.

In another large frying pan, add butter and Curry powder together. Stir until melted. Drain Chicken, add to curry mixture. Add, onions and cooked turnips (other veggies too!) to the pan, pour in Coconut Milk and water. Cover with a lid and let cook over medium heat for about 30 minutes, stirring often. Serve over Cauliflower Rice.

 

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