You’ll want to try making our Chicken and Parsnip curry this new year. Root vegetables take on the flavours of curry perfectly and parsnips are no exception. Using a few store-cupboard spices with some fresh Farm Shop favourites too, this recipe is easy to prepare. Pick up a giant naan bread to serve alongside!

Serves: 4

Ready in: 50 minutes

Ingredients

8 skinless, boneless chicken thighs, diced

3 carrots, peeled and cut into 2cm dice

3 parsnips, peeled and cut into 2cm dice

2 red onions, roughly chopped

5cm piece fresh ginger, grated

2 garlic cloves, grated

1tbsp cumin seeds

1tsp chilli powder

3tbsp curry powder

1tbsp tomato puree

400g chopped tomatoes

150ml chicken stock

150ml coconut milk

1 large handful fresh coriander

Salt and black pepper

Method

Heat the oil in a large saucepan. Add the onion, carrot and parsnip and cook over a low heat for 8-10 minutes until the onion is softened. Add the garlic, ginger, tomato puree and dry spices and cook for a further 2 minutes, stirring regularly.

Stir through the chicken to the pan to coat with the spices.

Pour over the stock, tomatoes, and coconut milk. Bring to the boil, then simmer over a low heat for 20 minutes until the chicken is cooked through and the vegetables are tender.

Season to taste with salt and pepper. Add the fresh coriander and serve.

Looking for more ways to use seasonal parsnips? Try this Parsnip and Apple Soup.