Chicken with creamy vegetables

1. Prepare a marinade with 40 g of mild curry paste, 2 tablespoons of oil and ½ teaspoon of chopped garlic. Marinate the chicken cut into pieces for 1 hour.

2. Place chicken in the oven on low heat. Peel 2 carrots, 2 turnips and 2 potatoes, cut into pieces.

3. In a pan, add 4 tablespoons of oil and brown 1 chopped onion. Stir in 2 teaspoons of chopped garlic and 240 g of mild curry paste. Pour 20 cl of water and cook until it is completely evaporated.

4. Add the vegetables, 40 cl coconut milk and cook for 20 minutes. Add 100 g peas and sprinkle with 2 tablespoons of chopped fresh coriander. Serve with chicken.

Photo credit: Sucré Salé