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Recipe courtesy of Katie Bingham


4 tablespoons oil

2 sweet potatoes, diced

2 turnips, diced

1 white onion, diced

1 bunch baby carrots, chopped

2 tablespoons ginger, minced

2 tablespoons garlic, minced

1 chicken, butchered

1 13.5 oz can coconut milk

1 4 oz. can curry paste, green or red (I like Maesri brand from Hong Kong Market)

3 tablespoons sugar

13.5 oz chicken or vegetable stock

1 bunch greens (kale, chard, collards, etc)

1 bunch basil

¼ cup cilantro chutney

Salt, to taste

3 cups Brown Jasmine Rice, cooked

¼ cup toasted pumpkin seeds


  1. Place 2 tablespoons oil in large skillet over med-high heat. Salt and pepper chicken pieces. Place chicken skin side down in pan. When brown (about 7 minutes, turn. Cook all the way, remove from pan. Set aside. At this point, I eat most of the chicken skin. It just gets gummy in the curry.
  2. In the same pan chicken was cooked, add the remainder oil. Add potatoes, turnips. Cook 5 minutes. Add onions and carrots, cook 5 minutes. Add garlic and ginger, cook 5 minutes.
  3. Add coconut milk, curry paste and stock. Allow to simmer until potatoes are done.
  4. Add greens, basil and cilantro chutney. Salt, to taste.
  5. Cut chicken into pieces and add to curry.
  6. Serve over Brown Jasmine Rice.
  7. Sprinkle with toasted pumpkin seeds.