Prep time
Cook time
Total time
Serves: 4
  • 3 Large Onions Sliced, (I prefer red)
  • 3 Tbs Sesame or Sunflower Oil
  • 2 Cloves Garlic, crushed or finely chopped
  • 4cm piece of Fresh Ginger grated
  • 1 tsp Turmeric
  • 1 Good Quality Chicken quartered and skinned (or chicken pieces)
  • 600 Carrots Sliced lengthways and cut into 3cm lengths
  • 3 Tbs Fresh Mint chopped
  1. Heat the oil in a large pan and fry the onions until soft.
  2. Add the ginger, garlic and chillies if using, then the turmeric and stir.
  3. Add the chicken, season with salt and fry for 15 mins, turning occasionally.
  4. Add the carrots and just enough water to cover the chicken.
  5. Cook uncovered for a further 25-30 mins until the liquid has reduced.(If necessary transfer the chicken and carrots to a warming dish at the end of cooking in order to quickly reduce the remaining liquid in the pan).
  6. Add the mint, cook very briefly and serve, preferably wth Indian bread or rice.
Recipe by The Eating Tree at