Minty Chicken & Carrot Casserole

[A*O]

This sounds weird, but it tastes wonderful and is dead quick and easy to make. This makes enough for 4-6 people.

2 large onions, sliced
6 large carrots, cut into batons
4-6 Chicken portions (thigh, breast, whatever) one per person
4 cloves crushed garlic
1" piece of fresh grated ginger
1 finely chopped mild green chilli (with seeds if you like it hotter)
1tbsp turmeric powder

In a heavy bottomed, oven proof casserole dish:
Fry the onion in a small amount of oil (not too much) until soft and golden.
Add the turmeric and the garlic/ginger/chilli for a minute or so
Saute the chicken pieces until sealed on all sides
Add the carrots, some salt just enough water to cover
Put the lid on and cook slowly in the oven at 150C (dunno the F/gas equivalent) for a couple of hours.
Serve with rice or pasta

[pacific breeze]

Sounds great -- I love mint and I'm growing plenty of it.

[A*O]

Argh!! - I forgot the most important ingredient, the mint!!!! Just before you serve this add a couple of tbsps of finely chopped fresh mint.

[pacific breeze]

Heehehe.