Sunday, 12 April 2020

Chicken & Kale Curry

Our vegetable and meat boxes from bel & Cole are great but at the moment due to the pressure they are under there is no opportunity to swap any of the contents. This has meant that I have a glut of potatoes and kale at the moment and quite a bit of chicken in the freezer. How to combine the two in a tasty way led to this quick but rich curry.

Serves 2

1 onion finely sliced
2 fat cloves of garlic
1 thumb-sized lump of ginger - peeled
1 tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground fenugreek
1/4 tsp chilli powder
250ml coconut milk
1 chicken thigh diced
1 medium potato peeled and diced
1 good handful of kale stripped from the stem and sliced up
6 ripe cherry tomatoes
Small bunch of coriander

Fry the onion in a little oil until softened and starting to colour. Mince the garlic and ginger together and add to the onion. Fry for a few minutes. Add the chicken and potato and fry for a few minutes. Add the spices and a splash of water to stop them burning. Add the tomatoes and kale and again fry for a couple of minutes. Add the coconut milk and simmer until the chicken and vegetables are cooked.

Serve with rice and chopped coriander. 

1 comment:

  1. Hellloooooo, Alan. Great to see a post from you. I recently started using curry spices in soups and oh my gosh, I love it. Though I had one that I didn't like as much from the market but then the one from the Co-Op was yummy in my soup. Anyway, great to see a post from you. Cheers and boogie boogie, Ivy.