Spicy Chicken and Parsnip

Preparation:   10 minutes

Cooking:   20 minutes

Serves 4

1 tblspn olive oil

1 onion, finely chopped

2 cloves garlic, crushed

1 tspn grated ginger

1 tspn turmeric

2 tspn ground cumin

4 parsnips, peeled and sliced

1 green capsicum, chopped

2 chicken breasts, cut into strips

1/2 cup coconut milk

1 cup chicken stock

Fresh coriander, to garnish

Steamed brown rice, to serve

Heat oil in a saucepan. Add onion, garlic and ginger. Sauté until onion is tender.

Stir in spices. Cook for 3 minutes. Add parsnip and capsicum. Cook for 2 minutes.

 Add chicken, coconut milk and stock. Simmer for 20 minutes or until chicken is

cooked. Garnish with coriander and serve with freshly cooked brown rice.