Instructions
- Heat the oil in a large pot over medium heat. Add the onion, carrots, and green pepper, and cook until the onions turn soft and translucent.
- Stir in the garlic, curry powder, cumin, paprika, turmeric, ginger, and rosemary. Cook for about 1 minute, making sure the garlic doesn’t burn.
- Add the Portuguese chicken spice and mix well to coat the chicken pieces evenly.
- Add the chopped tomatoes and season again if needed. Cover the pot and simmer on low heat for 20–25 minutes, allowing the chicken to cook through and the flavors to blend.
- Once the chicken is tender, add the turnip greens. Simmer for another 2–3 minutes until the greens soften and the sauce thickens.
- Garnish with chopped coriander and a few extra turnip greens before serving.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4–6
- Difficulty: Easy
Variations & Substitutions
- Swap turnip greens with spinach, kale, or Swiss chard.
- Use boneless chicken thighs for quicker cooking.
- Add a splash of coconut milk for a creamier, richer sauce.
- Replace tomatoes with tomato puree for a smoother consistency.
Serving Suggestions
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