Chicken And Vegetable Curry - cooking recipe

Ingredients

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

Preparation

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.
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.
Sprinkle cilantro over curry. Serve with rice.