Turnip chicken stew

Name: Turnip chicken stew
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.2 kg); 1 collar Soup Greens; 1 Bay leaf; 1 (1.2 kg) Turnip; 6 medium sized potatoes (à approx. 100 g); 1 collar (200 g) Spring onions; 1 Vegetable Onion; 2 TABLESPOONS Oil; 2 TABLESPOONS Flour; 4 TABLESPOONS Curry; 300 ml Coconut milk; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Pink berries and parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.2 kg)
1 collar Soup Greens
1 Bay leaf
1 (1.2 kg) Turnip
6 medium sized potatoes (à approx. 100 g)
1 collar (200 g) Spring onions
1 Vegetable Onion
2 TABLESPOONS Oil
2 TABLESPOONS Flour
4 TABLESPOONS Curry
300 ml Coconut milk
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Pink berries and parsley

Directions

1
Chicken wash. Clean, wash and chop the greens. Put approx. 2 1/4 litres of water, chicken, soup greens and bay leaf in a pot and simmer for approx. 50 minutes. In the meantime, peel and dice the turnip.
2
Peel, wash and chop the potatoes. Clean, wash and chop the spring onions. Peel and slice the onion. Take the chicken out of the pot and pour the chicken stock through a sieve.
3
Heat oil in a pot and fry onion slices, spring onions and potatoes. Dust with flour and curry. Add turnip and chicken stock and simmer for about 45 minutes. In the meantime, remove the chicken meat from skin and bones and cut into medium-sized pieces.
4
Add the chicken meat and coconut milk to the stew and warm it up. Season to taste with salt and cayenne pepper. Arrange the stew in a terrine or soup plate and garnish with pink berries and parsley.