Main Course
Chicken Curry with Parsnip: A Kashmiri-Inspired Twist
Original name: Chicken Curry with Parsnip
About this dish
This chicken curry with parsnip blends the warmth of Indian spices with the sweet, earthy notes of parsnip, a root vegetable that shines in Kashmiri cuisine. Popular in winter months, parsnips add a subtle sweetness that balances the heat of the curry, making it a comforting and nutritious meal.
The dish draws inspiration from traditional Indian chicken curries, where root vegetables are often used to thicken and enrich the gravy. Ready in about an hour, it's a one-pot wonder that's perfect for a cozy dinner.
Ingredients
UK and US measurements are both included for every recipe.
boneless, skinless chicken thighs, cut into 1-inch pieces
protein800 g
Imperial measurement: 1.75 lbs
parsnips, peeled and cut into 1-inch chunks
vegetable400 g
Imperial measurement: 3 medium
large onion, finely chopped
vegetable200 g
Imperial measurement: 1 large
ripe tomatoes, pureed
vegetable300 g
Imperial measurement: 3 medium
fresh ginger, grated
spice20 g
Imperial measurement: 1 tbsp
garlic cloves, minced
spice4 cloves
vegetable oil or ghee
fat3 tbsp
cumin seeds
spice1 tsp
ground coriander
spice2 tsp
ground turmeric
spice1 tsp
red chili powder (adjust to taste)
spice1 tsp
garam masala
spice1 tsp
salt, to taste
seasoning1 tsp
water or chicken broth
liquid400 ml
Imperial measurement: 1.5 cups
fresh cilantro, chopped (for garnish)
herb15 g
Imperial measurement: 1/4 cup
Method
Sauté aromatics
PT7MHeat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add chopped onion and cook until golden brown, about 5-7 minutes.
Add ginger and garlic
PT1MStir in grated ginger and minced garlic. Cook for 1 minute until fragrant.
Cook tomatoes and spices
PT7MAdd tomato puree, coriander powder, turmeric, red chili powder, and salt. Cook until oil separates from the masala, about 5-7 minutes.
Brown chicken
PT5MAdd chicken pieces and cook, stirring, until they are well coated with the masala and lightly browned, about 5 minutes.
Add parsnips and liquid
PT25MAdd parsnip chunks and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, until chicken is cooked through and parsnips are tender.
Finish with garam masala
PT3MStir in garam masala. Adjust salt and chili to taste. Simmer uncovered for 2-3 minutes to thicken the gravy if needed.
Garnish and serve
PT1MGarnish with fresh cilantro and serve hot with rice or flatbread.
Equipment
- Large pot
- Knife
- Cutting board
- Measuring spoons
- Stirring spoon
Nutrition facts
Tips
- For a richer flavor, use bone-in chicken thighs and adjust cooking time accordingly. Increase simmering time by 5-10 minutes if needed.
- Parsnips sweeten as they cook, so taste the curry near the end and adjust salt and chili to balance the flavors.
- If you prefer a thicker gravy, mash a few parsnip chunks against the side of the pot and stir them back in.
- This curry tastes even better the next day as the spices meld together.
- Store.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving suggestions
- Serve with steamed basmati rice., Pair with warm naan or roti.
- Add a side of cucumber raita to cool the palate.
- Finish with a squeeze of lime for a bright kick.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Arjun Trivedi
Specialises in Indian cuisineArjun is a chaat wallah who makes pani puri so good people cry.
Describe yourself in three words: Fun, fast, tamarind energy.