Chicken And Vegetable Curry

• 2 tbsp vegetable oil
• 1 lb chicken breast, cut into 1 inch pieces
• 1 None large onion, chopped
• 2 cloves garlic, minced
• 2 tsp Madras curry paste
• 2 tsp ground cumin
• 2 tsp dried mixed herbs
• 2 None carrots, peeled, chopped
• 2 None potatoes, peeled, chopped
• 1 None turnip, peeled, chopped
• 2 1/2 cups chicken stock
• 7 oz green beans, trimmed, halved
• None None fresh cilantro leaves, to serve
• 16 oz steamed rice (from 7 oz raw), to serve

1. Heat 1 tbsp oil in a large heavy-bottomed saucepan over high heat. Cook chicken for 3-4 mins, until browned all over. Set aside.
2. Add remaining oil. Cook onion and garlic over medium heat for 3 mins, until starting to soften. Add curry paste, cumin and herbs. Cook for 1 min, until fragrant. Add carrots, potatoes, turnip and stock. Bring to a boil then reduce heat and simmer for 10 mins, until vegetables are almost tender. Return chicken to pan along with green beans. Cook for 5 mins, until all vegetables are tender and chicken is cooked through.
3. Sprinkle cilantro over curry. Serve with rice.

vegetable oil, chicken breast, onion, garlic, curry, ground cumin, mixed herbs, carrots, potatoes, chicken stock, green beans, cilantro, rice

Taken from recipes-plus.com/api/v2.0/recipes/28193 (may not work)