The turnip is one of many forgotten vegetables. Wrongly, because you can use this calory-poor vegetable in many ways. And she's delicious too! Especially in our Indian Chicken Curry with Turnips.

Indian Chicken Curry with Turnips

Ingredients: 4 people

  • 6 Turnips
  • 100 g onion cubes
  • 2 cloves pressed garlic
  • 4 tbsp curry powder
  • 1 tbsp ginger paste
  • 1 tsp Sereh or 1 stalk fresh lemongrass
  • 1 Bunch of fresh coriander
  • 2 tbsp  coriander powder
  • 1 tbsp  turmeric
  • 1 Knife tip cayenne pepper
  • 200g  Mange-tout
  • 1 Red pepper
  • 800g   coconut milk
  • 10g chicken stock cubes
  • 800g diced chicken
  • Lime juice
  • Salt and pepper



  • Wash the turnips and cut them into chunks.
  • Gently fry the turnips in preheated corn oil for 10 minutes. Stir regularly until golden brown. Put them aside.
  • Fry the onion and garlic in corn oil, add the curry, coriander powder and turmeric, add cayenne pepper if you like your curry spicy, and finally add the ginger paste.
  • Fry the chicken in corn oil, add the curry mixture and the coconut milk after 3 minutes.
  • Add the chicken stock and sereh (or lemon stalks)
  • Finely chop the coriander and add half, simmer gently under a lid for 15 minutes.
  • After 10 minutes, add the mange-tout and the turnips for the last 2 minutes.
  • Season with salt and pepper and lime juice. Finely chop the red pepper.
  • Serve in a large serving dish, garnish with the other half of the sliced coriander and red pepper.


Serving tip: This dish is tasty with Basmati rice or Naan.