(adapted from Turnip Curry on indobase.com)

10 Turnips, cut into thin half-slices

1 lb. boneless chicken, cut into bite-size pieces

8 stalks of Swiss Chard, chopped (if using stems, cook w/ turnips)

1 Cup Onions (chopped)

1 cup Yoghurt

1/2 cup Oil

2 T Slivered Almonds

¼ cup Grated coconut

1 T. Poppy seeds

1 T. Sesame seeds

1 T.  Ground Coriander

1 T. Chili powder

2 T. Curry powder

1 T. Garlic powder, or 2 T. chopped fresh garlic

1 T. ground Ginger or grated fresh ginger

¼ c. chopped fresh cilantro

Mix together almonds, coconut, seeds, and spices; set aside. Saute onions in ¼ c. oil. When translucent, add turnips (and chard stems, if using). Turn down heat, cover, and cook about 10 minutes or until turnips are tender. In a second pan, sauté chicken in remaining oil, until almost cooked through. Add spice mixture, and cook until chicken is done, stirring constantly. Add chicken and spices to turnip mixture, along with chard and yogurt. When chard is wilted, add fresh cilantro. Add salt to taste.

Serve over rice