This chicken and kale curry is perfect for a midweek meal.
I threw some kale in my shopping basket this week as I’ve read recently that it’s super good for you. I also found some free-range chicken breasts on offer so they ended up in my basket too. I do try and buy free-range when I can, but do wish it was more competitively priced. I try and buy free-range meat when its on special offer which can help with my budgeting.
Since kale is new to me I had to google for some ideas of what to cook. Adding it to curry sounded like a good idea, so I came up with something based on what was in my spice rack. I served my chicken and kale curry with steamed red cabbage (because it was in my fridge). The verdict? The free range chicken was absolutely delicious, really tender, but perhaps a little under-spiced. Perhaps it will be spicier once the left-overs have spent some time in the fridge overnight.
- 1 onion, diced
- A 200g bag of shredded curly kale
- handful of cherry tomatoes, halved
- 400ml can of coconut milk
- Coconut oil for frying
- Coriander for garnish
- Marinate the diced chicken breasts for at least 20 minutes in the dry spices along with 1 tablespoon of olive oil.
- Heat the coconut oil in a large saucepan (around a tablespoon) and fry the diced onion till soft.
- Add the marinated chicken and cook until browned (for about 10 minutes).
- Add the kale till it begins to wilt then add in the halved cherry tomatoes.
- Finally add the tin of coconut milk, and simmer for 15-20 minutes until the chicken is well cooked through and the sauce thickened.
- Add fresh coriander if you’ve got some. Taste and season if necessary.