Chicken And Vegetable Curry

• 2 tablespoons vegetable oil
• 1 pound chicken breast cut into 1 inch pieces
• 1 onion large, chopped
• 2 cloves garlic minced
• 2 teaspoons curry paste Madras
• 2 teaspoons ground cumin
• 2 teaspoons dried mixed herbs
• 2 carrots peeled, chopped
• 2 potatoes peeled, chopped
• 1 turnip peeled, chopped
• 2 1/2 cups chicken stock
• 7 ounces green beans trimmed, halved
• cilantro leaves fresh, to serve
• 16 ounces 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, onion, garlic, curry, ground cumin, mixed herbs, carrots, potatoes, chicken stock, green beans, cilantro, rice

Taken from www.yummly.com/recipe/Chicken-and-Vegetable-Curry-1401522 (may not work)